With only a few weeks remaining to witness the astonishing Cirque Shanghai – Year of the Dragon show at Navy Pier’s Pepsi® Skyline Stage, capture the flavor of the show’s Chinese heritage with this favorite recipe from director Miao Miao Chen. This dish is perfect for the end-of-summer season.
1 – whole carp (Remove scales and clean out fish’s internal organs, or have fish monger prep for you)
4 Tbsp. peanut oil
1 green onion/scallion, sliced on the diagonal (both white and green parts)
4 Coriander leaves (can get at any Asian/Eastern market or Whole Foods)
1 Tbsp. salt
5 Tbsp. soy sauce
1 Tbsp. sesame oil
* Placed scaled and cleaned fish on a plate (or banana leaf) and put into steamer.
Cook/steam for 10 minutes.
*While fish is steaming, mix the sliced green onion, coriander, soy sauce, salt, and
*Once fish is cooked, pour the mixture over the fish.
*Heat up the peanut oil, until very hot,and pour over the fish.
Serve with white rice and enjoy!