Whitebait Fish of Wuzhen

Whitebait Fish of Wuzhen

　　The Whitebait Fish of Wuzhen is one of the local delicacies. This wild fish lives in unpolluted rivers and is known for its tender flesh and delicious taste, making it a rare and prized freshwater species. The waters around Wuzhen used to be abundant with this fish, but in recent years their numbers have declined. Typically, whitebait fish die shortly after being caught, but if preserved properly, their flavor remains unchanged. If you encounter a live whitebait fish, do not miss the chance—ask the chef to steam it alive for a dish that highlights its fresh and tender natural flavor.

　　Of course, preparing whitebait fish with braised sauce or diced hot peppers also makes for an exceptional dish. Some restaurants lightly salt-cure the fish before steaming it, creating yet another unique flavor. A word of caution: although the fish is tender and delicious, it has many small bones, so eat carefully.

　　Generally, steamed whitebait fish comes in two sizes, with the larger ones weighing over two pounds and considered the premium choice. First, split the fish lengthwise, remove the head and tail, and take the central section. Pat it dry with a cloth (do not wash it with water), then spray it with Chinese liquor (many people prefer Fenjiu for its aroma), rub the whole fish with salt, add slices of ginger, and cure it for at least three hours. Once a lot of water seeps out from the fish, drain it, place the fish on a plate, and steam it over high heat for eight minutes. Finely chop the scallions, arrange them on top of the fish, and drizzle with hot oil. For an even more tender and flavorful result, you can wrap the fish in pork fat (网油) before steaming—in which case, there’s no need to drizzle hot oil afterward. The steamed fish has firm, elastic flesh with a rich umami taste. Compared to a small whitebait fish steamed whole, which turns soft and flaky, the difference is night and day.