Steamed Yellowfin Fish

Steamed Yellowfin Fish

　　The steamed yellowfin fish in Shanglin County is delicious. Locally known as "hardhead fish," the yellowfin has steel-like spines on its back and sides. Like the apple snail, it is an invasive species. A few years ago, two ponds were used for farming the fish by Dafeng Sanlian, but after a flood, all the fish escaped into the river. They prey on small fish and apple snails and, with no natural predators, they have thrived. Yellowfin fish can be found in rivers upstream, and while many river fish die from the cold in spring, the yellowfin remains unaffected—its population even increases. As a result, it has become a prime target for anglers.

　　Ingredients

　　Yellowfin fish, steamed fish soy sauce (or light soy sauce), ginger, scallions.

　　Method

　　1. Place the fish on a plate and arrange slices of ginger on top. Pour the steamed fish soy sauce into a small bowl.

　　2. Put both the fish and the small bowl in a steamer and steam over high heat for 7–10 minutes (depending on the weight of the fish).

　　3. Once the fish is cooked, remove the ginger slices and discard the fishy water from the plate. Then, place scallion segments on the fish and pour the steamed fish soy sauce from the small bowl over the fish.

　　4. Heat a pan, add 1 spoon of oil, and heat until 70% hot. Pour the hot oil over the scallions on the fish plate.

　　This method results in tender, smooth fish with no fishy taste.

　　Tips for Cleaning Yellowfin Fish

　　1. First, scoop the fish up with a strainer or gently lift it from underneath with both hands. You can also grip it firmly from the side by the spines (be careful not to get pricked and bleed).

　　2. Use the back of a cleaver to stun the fish by hitting its head, then chop off the dorsal spines and the side spines on both sides.

　　3. After completing the above steps, put down the knife and use both hands to tear the fish open from the gills (this is the faster method for all scaleless fish), then remove and clean the internal organs.