Steamed Carp Belly with Chinese Bean Paste

Try reciting this again and again, real fast:
Steamed carp belly...
Steamed carp belly...
Steamed carp belly...

No problem yet?
Try typing (no copy and pasting)
Steamed carp belly
Steamed carp belly
Steamed cra (back space back space) carp belly
Heheheh...

I chuckled again and again in front of my laptop typing this...I need to get a life.

Love this fish (wan yu), especially the belly. The meat's succulent, satiny smooth, the bones are gigantic and relatively soft, easy to spot and pull out. They're gigantic, and they're relatively cheap! HK$30 (USD3.8) can get you a couple giant slabs of carp belly, which is the exact amount needed to get me sated from a fish.

If you're bored with the usual soy sauce, ginger and spring onion steamed fish combo, try this one.

Clean the carp belly slabs and place them on a plate.
Finely chop 1 clove of garlic, cut a sprig of spring onions to 5 cm pieces, julienne a slice of ginger, finely chop red chilli, scatter them on top of the fish, add a couple tbsp of Chinese bean paste (get this from Asian stores/Chinese grocer, in Cantonese it is called min si. It's remotely similar to miso, but a lot sweeter and it still has beans in it instead of a smooth paste)...

...and steam it for 8-10 minutes.