Steamed Finless Eel

Steamed Finless Eel

　　Finless eel is produced in the fish habitats of Pingshan Three Gorges, scientifically known as the longnose catfish. It has a fleshy nose at the front, a mouth located beneath the head, and no hard spines. It avoids light and prefers to dwell in deep rock caves, feeding on aquatic insects, small miscellaneous fish, and lava. The finless eel found here is the only pink variety in the country, white with a rosy tint, surpassing the cowhide-type finless eels from other rivers. The flesh is tender, the flavor delicious, rich yet not greasy, making it a fine delicacy fit for banquets. There’s a saying: “A renowned fish sent across a thousand miles, a treasure on the royal banquet table.” Su Shi once praised the finless eel in a poem: “Sprouts of ginger, purple vinegar, grilled silver fish, held in a snow-white bowl over two feet long, still carrying the breath of spring peach blossoms, the flavor here surpasses that of pure perch.”

　　(Ingredients)

　　Fresh finless eel……1500g

　　Pig caul fat (1 sheet)……250g

　　Fish paste…………200g

　　Monosodium glutamate (MSG)……………2g

　　Vinegar………………30g

　　Lard………………5g

　　Scallions………………15g

　　Ginger………………30g

　　Sesame oil…………10g

　　Clear broth…………1500g

　　Sichuan salt……………5g

　　Red, green, yellow, and black plant materials

　　Ground pepper………1.5g

　　Seasonings………………as needed

　　Cooking wine……………40g

　　(Cooking Method)

　　1. Gut the fish by slicing open the belly, remove gills and internal organs, then rinse clean. Make six to seven slashes on each side of the fish, about 1 cm deep. Dip the tail in water heated to approximately 80°C, sway it a few times, then lift out to remove blood. Rinse off the slimy surface of the fish skin, pat dry, season with 3g Sichuan salt, 20g cooking wine, 0.5g ground pepper, 15g ginger, and scallions for a few minutes to let flavors penetrate.

　　2. Take 10 small round dishes, spread lard on them, scoop in fish paste and spread evenly. Arrange various colored plant materials on top to create flower shapes, then steam gently with a lid on until cooked, keeping warm.

　　3. Drain the seasoned fish, place it in a steaming tray, cover with pig caul fat, pour in 250g of clear broth and some cooking wine, steam over high heat until done. Remove and discard the pig caul fat, ginger, and scallions. Gently slide the fish onto a serving plate.

　　4. Heat a wok over high heat, add clear broth, then strain the juices from the steaming tray into the wok. Bring to a boil, add ground pepper, 1g Sichuan salt, and MSG, stir well, and pour over the fish. Arrange the steamed fish paste flowers around the fish to finish.

　　5. Mince ginger, mix with Sichuan salt, vinegar, and sesame oil to make a spicy ginger-vinegar dip, serve alongside the fish.

　　(Cooking Key Points)

　　1. Blanch in boiling water. “Water-dwelling creatures carry a strong fishy smell.” Finless eel has a relatively heavy earthy odor, so it needs to be scalded in boiling water before cooking to eliminate the smell.

　　2. Prepare quality clear broth. “Broth is the foundation of a dish.” Delicate fish flesh paired with a fragrant, specially made clear broth brings out the best in both, enhancing the dish’s fresh and delicious character.

　　3. Control the heat properly. First, ensure strong fire and ample steam—steam the fish in the basket without reducing the flame midway. Second, time it accurately. Ordinary steamed fish takes only about 30 minutes over high heat, but a 1000–1250g finless eel requires 40 minutes of intense steaming. Insufficient heat or overcooking will either leave the flesh tough or rubbery.

　　4. Pair with condiment dips. After steaming the finless eel, pour in specially prepared clear soup, and serve it with a ginger-flavored condiment dip. The dip not only compensates for any insufficient seasoning during cooking but also enhances the dish when eaten with ginger, scallions, and other seasonings, offering aromatic enhancement, fishy smell removal, greasiness relief, and umami boost. When preparing the ginger-vinegar dip, highlight the rich ginger flavor, salty-savory with slight spiciness, and the refreshing, lingering acidity of the vinegar. Mix all the seasonings evenly to allow them to interpenetrate, highlighting the unique taste of the dip—spicy, savory, slightly salty, with a touch of sourness and a refreshing, grease-cutting effect.

　　[Flavor Characteristics]

　　1. "Steamed Finless Eel" is a traditional and luxurious dish in Sichuan cuisine. The finless eel, scientifically named "Leiocassis longirostris," has an especially thick and fleshy snout, commonly referred to as a "fat head." Sichuan’s "finless eel" mainly comes from the Min River section near Leshan and the mouth of the Jialing River. The fish meat is tender, with few fine bones, making it a delicacy among fish.

　　2. "Steamed Finless Eel" features a ginger-vinegar flavor profile that is light yet rich in taste, with a simple and elegant presentation. The fish meat is delicate, fresh, cool, and pleasant on the palate. Paired with the "ginger-vinegar dip," the flavor becomes even more delicious.