Suzhou Steamed Fish

Introduction to Suzhou Steamed Fish

Suzhou Steamed Fish is a traditional delicacy from Suzhou, a picturesque city situated in the Jiangsu Province of China. Known for its water towns and elegant gardens, Suzhou is often referred to as the "Venice of the East." The culinary heritage of Suzhou includes dishes that highlight the natural flavors of ingredients. Suzhou Steamed Fish is an exemplary dish that complements the city’s serene landscape, exuding a delicate balance of taste and presentation.

Steaming is a preferred cooking technique in Suzhou cuisine because it preserves the freshness and nutritional value of the fish. Historically, Suzhou has been surrounded by rivers and lakes, providing an abundance of fresh water fish. This dish has been cherished for generations, often gracing the banquet tables during festive occasions and family gatherings.

Ingredients

• Fresh whole fish (1.5 pounds, preferably white fish such as perch or bass)
• Ginger (one 2-inch piece, thinly sliced)
• Scallions (3, cut into 2-inch sections)
• Light soy sauce (2 tablespoons)
• Carrot (one small, julienned)
• Sesame oil (1 teaspoon)
• Shaoxing wine (2 tablespoons)
• Sugar (1 teaspoon)
• Salt (1 teaspoon)
• White pepper (a pinch)
• Fresh coriander (for garnish)

Preparation

Cleaning the Fish

Begin by thoroughly cleaning the fish. Rinse under cold water and pat dry with paper towels. Make sure the fish scales, fins, and gills are removed. Use a sharp knife to make three diagonal slashes on each side of the fish, which will help the flavor penetrate during steaming.

Marinating the Fish

Place the fish in a large dish. Rub it with salt and a pinch of white pepper on both the exterior and the slashes. Pour the Shaoxing wine evenly over the fish, ensuring it is well-coated. Cover the dish and let it marinate in the refrigerator for at least 30 minutes to allow the flavors to infuse.

Cooking Process

Steaming the Fish

Once the marinating is done, prepare your steamer. If using a bamboo steamer, line it with parchment paper or lettuce leaves to prevent sticking. Lay the marinated fish on the steamer tray. Distribute the ginger slices and half of the scallions on top and inside the cavity of the fish.

Fill a large pot or wok with water (about 3 inches) and bring it to a boil. Carefully place the steamer over the boiling water, making sure the water doesn't touch the fish.

Cover with a lid and set the timer for 10-15 minutes, depending on the thickness of the fish. It’s ready when the fish flakes easily with a fork or chopstick.

Making the Sauce

In a small bowl, combine light soy sauce, sugar, and the remaining scallions. Heat the sesame oil in a small pan over medium heat until shimmering. Carefully pour the hot oil over the soy sauce mixture to create a fragrant sauce.

Final Assembly

Once the fish is cooked, remove it from the steamer and transfer to a serving plate. Arrange the julienned carrots and some fresh coriander over the fish. Drizzle the hot sauce evenly across the fish, allowing it to seep into the slashes and heighten the flavor.

How to Enjoy Suzhou Steamed Fish

Suzhou Steamed Fish is best enjoyed immediately after cooking while the flavors are fresh and vibrant. This dish pairs beautifully with plain steamed rice, allowing the subtle and aromatic flavors of the fish to be the main focus.

To appreciate the full experience, accompany with traditional Suzhou sides like tofu and seasonal vegetables lightly dressed with soy sauce. Sip on a delicate green tea to cleanse your palate as you enjoy this sumptuous meal, immersing yourself in the tranquility of Suzhou's cultural essence.

Whether you are making this dish a part of your festive meal or a special family dinner, Suzhou Steamed Fish is an ideal choice that celebrates the harmony of taste and nature's bounty.