Zhejiang Yunxi Steamed Fish
The Zhejiang Yunxi Steamed Fish is a signature dish hailing from the rich and diverse culinary traditions of the Zhejiang province in China. Known for its focus on fresh ingredients and delicate flavors, Zhejiang cuisine is one of the renowned cuisines of China, admired for its sophisticated cooking techniques and beautiful presentation. Yunxi, an ancient town in Zhejiang, contributes to this culinary heritage with a variety of local dishes, with the steamed fish being one of its most celebrated creations.
History of Zhejiang Yunxi Steamed Fish
This dish enjoys a storied history dating back hundreds of years. Yunxi, with its close proximity to rivers and lakes, has always had an abundance of fresh fish. Steaming, a preferred method of cooking in this region, preserves the natural flavors and nutrients of the fish, which aligns with the local culinary ethos of letting ingredients shine in their own right. Traditionally served in banquets and festivals, Zhejiang Yunxi Steamed Fish reflects the elegance and simplicity of Eastern Chinese cuisine.
Ingredients
- Fresh whole fish (about 1.5 lbs)
- Ginger (one 2-inch piece, julienned)
- Scallions (3, julienned)
- Light soy sauce (2 tablespoons)
- Rice wine (1 tablespoon)
- Sesame oil (1 teaspoon)
- Salt (to taste)
- Sugar (1/2 teaspoon)
- Black pepper (to taste)
Preparation
Begin by thoroughly cleaning the fish under cold running water. Pat it dry with a paper towel. Score both sides of the fish gently with a sharp knife. This allows the flavors to penetrate deeply. Season the cavity and exterior of the fish with a pinch of salt and black pepper.
Lay the fish on a heatproof dish that fits inside your steamer. Sprinkle half of the ginger and scallions over the fish. Reserve the remaining ginger and scallions for later use.
Cooking Process
Prepare your steamer setup. Ensure the steamer water is boiling before placing the dish inside.
- Reduce the heat to a steady simmer and carefully place the dish with the fish into the steamer.
- Cover and let the fish steam for about 10-12 minutes, depending on the size of the fish. You can use a cooking timer to keep track.
- While the fish is steaming, prepare the sauce. In a small saucepan, combine light soy sauce, rice wine, a pinch of sugar, and a teaspoon of sesame oil. Heat gently until the sugar is dissolved.
- Once the fish is done, carefully remove the dish from the steamer. Pour the sauce evenly over the steamed fish. Garnish with the remaining ginger and scallions.
Enjoying Your Meal
The Zhejiang Yunxi Steamed Fish is best enjoyed fresh out of the steamer, serving as a perfect complement with a side of steamed white rice or a light vegetable stir-fry. Appreciate the gentle aroma and tender texture of the fish as it absorbs the subtle flavors from the ginger and scallions, combined with the savory notes of the light soy sauce.
To truly savor the meal, ensure each bite of fish is accompanied with a spoon of rice, allowing the natural sweetness and elegance of the dish to come through. Experience the harmony of Zhejiang's fresh ingredients and its delicate culinary craftsmanship through this exquisite dish.