Fireless Steam-Pot Fish

Name: Fireless Steam-Pot Fish
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2480 g Live bream (scaled, gutted, washed; about 100 g of clean meat per fish, cut into 4 cm long × 1.7 cm wide slices); 1.5 g Shaoxing wine (1 g for marinating, 0.5 g for seasoning); 20 g Rehydrated shiitake mushrooms (cut into 3.3 cm long × 1.3 cm wide pieces); 5 g Fine salt; 20 g Winter bamboo shoots (cut into 3.3 cm long × 1.3 cm wide pieces); 15 g Monosodium glutamate (MSG); 5 g Scallion segments; 400 g Chicken broth (boiled and strained through cheesecloth)

Fireless Cooked Fish: a traditional cross-bridge cooking method from Nanping, Fujian. This technique uses a steam pot to retain consistent heat, gently cooking raw fish fillets to preserve their fresh, tender texture.

45 min

Easy

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Ingredients

Live bream (scaled, gutted, washed; about 100 g of clean meat per fish, cut into 4 cm long × 1.7 cm wide slices) 2480 g

Shaoxing wine (1 g for marinating, 0.5 g for seasoning) 1.5 g

Rehydrated shiitake mushrooms (cut into 3.3 cm long × 1.3 cm wide pieces) 20 g

Fine salt 5 g

Winter bamboo shoots (cut into 3.3 cm long × 1.3 cm wide pieces) 20 g

Monosodium glutamate (MSG) 15 g

Scallion segments 5 g

Chicken broth (boiled and strained through cheesecloth) 400 g

Instructions

Prepare the fish slices

Scale the bream, slit the belly and remove the innards, then wash. From each fish, fillet off about 100 g of clean meat and cut it into slices 4 cm long and 1.7 cm wide. Toss with 1 g of Shaoxing wine to marinate, spread the slices out on a small plate, and place the scallion segments along the edge of the plate.

Steam the broth base

Bring the chicken broth to a boil, strain it through cheesecloth, and pour it into a ceramic steam pot about 18 cm in diameter. Add the fine salt, MSG, and the remaining 0.5 g of Shaoxing wine. Cut the shiitake mushrooms and winter bamboo shoots into small pieces and drop them into the broth as well. Fit on the steam-pot lid, place the pot in a steamer, and steam over high heat for 15 minutes, then remove.

Cook the fish at the table and serve

Bring the small plate of raw fish slices and the steam pot to the table together. Lift the lid, quickly drop in the fish slices and scallion segments, separate them with chopsticks, then re-cover and steam-sear for 7 minutes. The dish is now ready to serve.