Easy /4 piece red capsicum Recipes – Quick Meals Everyone Will Enjoy

Steamed Grass Carb Belly with Preserved Chinese olive

A classic Chinese-style steamed fish belly dish that lets the grass carp stay tender and clean-tasting, while preserved Chinese olives add a distinctive savoury, slightly briny aroma. Finished with soy sauce and a sizzling pour of hot peanut oil over ginger, spring onion, and red capsicum, it’s simple but deeply fragrant—and cooks fast with a high-heat steam. This dish, in fact, is better to use mud carp which is very bony and not suitable for old and young. So I replace it with grass carp belly.