Fujian cuisine, with its rich flavors and emphasis on fresh ingredients, is renowned for its seafood dishes. One standout dish that embodies the essence of this coastal province is steamed river perch with bamboo shoots. Combining the delicate taste of perch with the crunchy texture of bamboo shoots, this dish not only celebrates the ocean’s bounty but also showcases regional flavors. If you’re looking to impress your family and friends with a taste of Fujian, try your hand at this simple yet poetic dish.
The Ingredients
To make steamed river perch with bamboo shoots, you will need:
1 river perch (about 500g, cleaned and scaled)
200g fresh bamboo shoots (peeled and sliced thinly)
23 slices of ginger
2 tablespoons of soy sauce
2 tablespoons of rice wine (preferably Shaoxing wine)
1 tablespoon of sesame oil
2 scallions (finely chopped)
Salt and white pepper (to taste)
Home Cooking Method
Step 1: Prepare the Ingredients
Start by preparing the river perch. Clean the fish thoroughly and make sure it’s scaled. You can ask your fishmonger to do this for you when you buy it.
Next, prepare the bamboo shoots by peeling and slicing them finely. If you’re using canned bamboo shoots, ensure they’re drained and rinsed.
Step 2: Marinate the Fish
In a shallow bowl, mix together the soy sauce, rice wine, sesame oil, salt, and white pepper. Place the river perch in the bowl and rub the marinade all over the fish, ensuring that it gets into the cavity as well. Allow the fish to marinate for about 1530 minutes, letting the flavors seep in.
Step 3: Prepare the Steamer
While the fish is marinating, prepare your steamer. If you don’t have a traditional bamboo steamer, a metal steamer or an electric steamer will work as well. Fill a pot with water, bringing it to a gentle boil, and place the steamer basket on top.
Step 4: Arrange the Ingredients for Steaming
Take a heatproof plate and place the marinated perch on it. Scatter the ginger slices and bamboo shoots over the fish. Make sure the bamboo shoots are evenly distributed around the fish for optimal flavor infusion.
Step 5: Steam the Fish
Carefully place the plate with the fish into the steamer. Cover with a lid and steam for approximately 1015 minutes or until the fish is cooked through. The steaming time may vary depending on the size of the fish.
Step 6: Serve and Enjoy
Once cooked, you can carefully remove the plate from the steamer. Garnish the dish with finely chopped scallions. For an extra touch, you might drizzle a little more sesame oil over the top before serving.
Serve your steaming river perch with bamboo shoots alongside steamed rice, allowing everyone to scoop up the succulent fish and crunchy bamboo shoots together. The sweetness of the fish, combined with the earthy crunch of the bamboo, creates a delightful taste experience that exemplifies Fujian cuisine.
Conclusion
Steamed river perch with bamboo shoots is not only a testament to Fujian’s culinary heritage but also a simple dish perfect for home cooking. With fresh ingredients, minimal equipment, and straightforward techniques, you can create a delicious meal that’s sure to impress. The beauty of this dish lies in its natural flavors, making it a musttry for anyone looking to explore the rich sea of tastes that Fujian cuisine has to offer. So roll up your sleeves, gather your ingredients, and embark on your culinary adventure today!