Steamed Pigeon Fish

Steamed Pigeon Fish

　　　Pigeon fish, also known as bronze fish, is abundant in the river bends from Zhongwei to Shizui Mountain in Ningxia. It gets its name from its pigeon-like shape. As a precious fish species in Ningxia, it was once described as “goose meat from the heavens, chicken from the land, but the most delicious of all — pigeon fish from the water.” The local chronicle *Colorful Fish* records: “Pigeons are most numerous atop the mountain cliffs; once they step into the Yellow River, they turn into fish, and their flavor is the most delicious.” The tale of pigeons turning into fish is a myth, but the exceptional taste is indeed a fact. The flesh of pigeon fish is delicate, snow-white, tender, and richly flavorful. Throughout history, imperial courts established official fisheries in Zhongwei, Ningxia, and Gansu, regularly supplying the freshly caught fish to the capital for imperial consumption.

　　Characteristics: Made by steaming pigeon fish. The finished dish has a clean white color, tender fish meat, and a light, fresh, and delicious flavor.

　　Preparation: Clean and prepare the pigeon fish, then make several diagonal slashes on both sides of the fish. Place it in a container, season with salt, pepper, MSG, cooking wine, a scallion bundle, and ginger slices, and marinate for about an hour. Put the fish on a plate, steam until cooked, remove the scallion bundle and ginger slices, and serve with a side of ginger-vinegar sauce.