Steamed Wuchang Fish is a renowned traditional dish from Hubei Province, celebrated as the “Premier Dish of Chu.” In his poem “First Arrival at Huangzhou,” Su Shi wrote: “The Yangtze encircles the city, where fish are famed for their taste; fine bamboo stretches across the hills, where bamboo shoots are known for their fragrance.” He was singing the praises of the famed Wuchang fish. Chairman Mao also penned the famous verse, “Having just drunk the waters of Changsha, I now feast on Wuchang fish,” further cementing its fame. “No feast is complete without fish,” and in Hubei, Wuchang fish is the preferred ingredient for entertaining distinguished guests. While Wuchang fish can be prepared in various ways—steamed, braised in oil, or stir-fried—steamed Wuchang fish stands out as uniquely exquisite.
Steamed Wuchang fish, with its simple yet masterful preparation, preserves the fish's natural flavor to the fullest. The fish remains intact, its flesh pure white, tender, and juicy. Paired with seasonings like scallions, ginger, and garlic, it offers a refreshingly fragrant taste. It is not only a delicious dish but also a significant symbol of Hubei's culinary culture, carrying historical memories and cultural heritage.
【Ingredients】
Wuchang fish 1000 g, fresh shiitake mushrooms 50 g, winter bamboo shoots 50 g, ham 50 g
【Seasonings】
Salt to taste, MSG 5 g, scallions 8 g, ginger 8 g, ground pepper 1 g, chicken oil 25 g, Shaoxing wine 10 g, rendered lard 70 g
【Cooking Steps】
1. Clean the Wuchang fish thoroughly. Score both sides of the fish with crisscross patterns.
2. Bring a wok of water to a rolling boil over high heat. Briefly blanch the scored fish in the boiling water, then immediately transfer to a bowl of cold water. Scrape off all scales, rinse thoroughly, and drain well.
3. Rub the fish with salt, Shaoxing wine, and MSG to marinate and infuse flavor.
4. Slice shiitake mushrooms, winter bamboo shoots, and cooked ham into pine needle-shaped pieces;
5. Briefly blanch the mushroom, bamboo shoot, and ham slices in a soup pot, then arrange them in an alternating pattern on the fish to create a white, brown, and red border;
6. Place scallion knots and ginger slices on the fish, then drizzle with 150ml chicken broth and rendered pork fat;
7. Place the prepared fish on its platter into a steamer basket and steam over high heat;
8. Remove when the fish eyes protrude and the flesh is tender. Discard the ginger slices and scallion knots. Drizzle with rendered chicken fat, sprinkle with white pepper, and serve with a small side dish of seasoned soy sauce, aromatic vinegar, and shredded ginger.