Steamed Mandarin Fish

Steamed Mandarin Fish

　　Steamed Mandarin Fish

　　The mandarin fish has few bones and tender, succulent meat, making it one of the famous specialties of Shaoxing. Historically, it was even offered as a tribute. A Qing Dynasty poem reads: “When autumn arrives and the fish grows fat, shoulder poles carry fish crates to the capital.” This dish uses mandarin fish from Jianhu Lake, steamed and seasoned with the renowned Shaoxing wine. It boasts an elegant, pleasing color and a flavor reminiscent of crab meat, leaving a refreshing aftertaste. The great Southern Song poet Lu You praised it in his pastoral poetry, saying it “possesses a unique flavor that surpasses the rest.”

　　Original

　　Ingredients

　　Raw

　　Ingredients: One live mandarin fish (about 750g)

　　Side

　　Ingredients: Three slices cooked ham (25g), six slices cooked bamboo shoots (50g), three dried large shiitake mushrooms (rehydrated)

　　Seasonings: 2.5g oatmeal, one scallion knot, 25g Shaoxing wine, 2.5g fine salt, 1g MSG, 5g cooked chicken oil, 1g scallion segments

　　Cooking

　　Method

　　Clean the mandarin fish by gutting and scalding it in boiling water, then remove and scrape off the mucus. Rinse thoroughly. Lay the fish flat on a cutting board, and make a long cut along the spine from head to tail with a knife close to the bone. Flip the fish over and make diagonal cuts every 2.5cm deep enough to reach the bone. Place the fish on a large serving plate, arranging bamboo shoot slices neatly and evenly on both sides, with ham and mushrooms placed alternately in the middle. Add Shaoxing wine, oatmeal, and the scallion knot. Steam in a boiling steamer over high heat until just cooked. Remove from steamer, discard the scallion knot and ginger slices. Pour the original juices into a wok, add fine salt, MSG, and cooked chicken oil, bring to a boil, add scallion segments, and pour over the fish before serving.

　　Law

　　Clean and gut the mandarin fish, briefly blanch in boiling water, then remove and scrape off the mucus. Rinse the fish, place it flat on the cutting board, and make a long cut along the spine from head to tail with the knife held close to the bone. Flip the fish over and make diagonal slices every 2.5 cm deep enough to reach the bone. Place the mandarin fish in a large serving plate, arrange bamboo shoot slices neatly and evenly on both sides of the fish, and alternate ham and mushrooms in the center. Add Shaoxing wine, oatmeal, and a scallion bundle. Steam over high heat in boiling water until just cooked. Remove from the steamer, discard the scallion bundle and ginger slices, pour the cooking juices into a wok, add salt, MSG, and cooked chicken oil, bring to a boil, add scallion segments, and pour the sauce over the fish before serving.