Xingguo Rice Noodle Fish

Xingguo Rice Noodle Fish

　　A famous dish from Xingguo. Fresh grass carp slices are marinated with minced ginger, refined salt, chili sauce, monosodium glutamate, and soy sauce, then mixed with an appropriate amount of dried sweet potato starch. Place vegetable leaves at the bottom of the steamer basket, sprinkle a little rice flour on top, then scatter semi-cooked rice noodles (already seasoned with oil, salt, and chili sauce) over the leaves, and add another light sprinkle of rice flour. Steam until steam rises, then add the fish slices and steam for 15 to 20 minutes. The dish is then topped with a seasoned broth made from an appropriate amount of chili sauce, cooked tea oil, and chopped scallions before serving. If snow peas are in season, they can be added — this is a delicious, non-greasy, and non-fishy signature dish. The fish slices must be tender, boneless, finless, and gill-free, with the belly portion typically preferred for its freshness, which locals describe as “the most lively.” This style of Hakka steamed dish also includes stuffed meat, taro spare ribs, and steamed spare ribs with rice flour.