An attempt at 清蒸鱼

The proprietor of my local Chinese market talked me into buying this dead fish despite being $15 a pound. He said it was very good, especially in the 清蒸 preparation. I was dubious since “light steamed” fish depends on a fish’s freshness but decided to give him the benefit of the doubt. Wash the fish exceptionally fresh? No. Was this preparation still very delicious? Yes.

Ingredients

• 1 whole fish, the fresher the better (ideally just killed). The eyes on this fish were a little cloudy but it had no fishy smell.

• 10 Dried shitake mushroom, soaked in hot water （香菇）

• A 4 inch hunk of 腊肉， sliced thin. Mommy had smoked this several years ago and it was living in my fridge.

• 1 onion, sliced this

• 10 cloves of garlic, whole but peeled.

• Ginger, sliced into filaments （姜丝）

• Ginger slices

• 5-6 green onions, sliced into large chunks.

• Fresh oyster mushroom

• Salt

• White pepper

• Chinese cooking wine

• oil

Directions.

• Clean fish, make sure scales are completely removed. I did not re-remove scales becaise it looked generally clean, but looks like shop proprietor or his supplier did not do a good job so the skin was scaly. For this step, gloves are helpful. Cut off flippers? (not sure what they are called on a fish) and tail with scissors. Make incision in fish between the butt hole up to the gills, trying not to burst the green gallbladder which will cause the fish to taste nasty. Carefully pull out inards. I like to keep the livers since I like fish liver. Pull out gills or cut with scissors.

• I did an additional step where I separated out the rib bones and cut the cheeks so the fish could be placed face up like shown in the photo. I think this helps flavor? Saw in youtube video.

• Salt all over fish. Stuff and cover fish with half of sliced onion and ginger filaments. Pour on Chinese cooking wine and add white pepper. Let sit for at least 10 minutes to remove fishiness. (I also soaked the liver in the cooking wine)

• Fry 腊肉 until fat is translucent. Add garlic to char slightly.

• Turn off heat and put in a steamer rack. Add water, green onion, ginger slices, the shitake mushrooms and their soaking liquid, and the oyster mushrooms. If saving, add in select fish inards to the soup as well.

• Place fish on rack as shown in picture. Spread oil on entire skin of fish. Apparently this locks in moisture.

• Steam for 10 minutes, then add other half of thinly sliced onions. I think it is important not to overcook at this step, but not sure of specifics. My fish was not tender, but I don’t know if it was because I cooked to long or the fish was not fresh.

• I did not realize the true deliciousness of this dish until I heated it up the following days with rice! Microwave the soup base with the rice, then mix in the refrigerated fish until it warms. Very tasty :)