Steamed Catfish in Bamboo Tube with Rice Flour

Name: Steamed Catfish in Bamboo Tube with Rice Flour
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 Female catfish (split open from the belly, remove innards, wash and drain, cut into 5 cm long, 3 cm wide, 2 cm thick rectangular pieces); 5 g White vinegar (seasoning); 100 g Cooked rice flour (for marinating); 5 g Shaoxing wine (seasoning); 10 g Five-spice powder (seasoning); 1 g MSG (seasoning); 15 g Original soy sauce (seasoning); 5 g Scallion (minced); 25 g Doubanjiang bean paste (seasoning); 5 g Ginger (minced); 15 g Sweet bean paste (seasoning); 1 g Refined salt (seasoning); 1 g White pepper powder (seasoning); 30 g Sesame oil (seasoning); 1 g Sichuan peppercorn powder (seasoning); 30 g Chili oil (seasoning); 1.5 g Sugar (seasoning); 40 g Cooked lard (mix well for marinating)

A signature steamed dish of Hunan tradition, prepared in a bamboo tube with catfish, featuring a distinctive character and a rich, lingering sweetness.

40 min

Easy

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Steamed Catfish in Bamboo Tube with Rice Flour

Ingredients

Female catfish (split open from the belly, remove innards, wash and drain, cut into 5 cm long, 3 cm wide, 2 cm thick rectangular pieces) 1

White vinegar (seasoning) 5 g

Cooked rice flour (for marinating) 100 g

Shaoxing wine (seasoning) 5 g

Five-spice powder (seasoning) 10 g

MSG (seasoning) 1 g

Original soy sauce (seasoning) 15 g

Scallion (minced) 5 g

Doubanjiang bean paste (seasoning) 25 g

Ginger (minced) 5 g

Sweet bean paste (seasoning) 15 g

Refined salt (seasoning) 1 g

White pepper powder (seasoning) 1 g

Sesame oil (seasoning) 30 g

Sichuan peppercorn powder (seasoning) 1 g

Chili oil (seasoning) 30 g

Sugar (seasoning) 1.5 g

Cooked lard (mix well for marinating) 40 g

Instructions

Preparing the Bamboo Tube

Take 1 green bamboo tube about 10 cm in diameter and 25 cm long, with bamboo nodes at both ends. About 4 cm from each end of the tube, saw 2 horizontal cuts, then split open a 10 cm wide opening; the split-off bamboo piece serves as the tube lid.

Preparing the Fish Pieces

Split the catfish open from the belly, remove the innards, wash and drain. Cut into rectangles 5 cm long, 3 cm wide, and 2 cm thick, rinse again with water, drain, and place into a large bowl.

Marinating

Add original soy sauce, doubanjiang bean paste, white pepper powder, five-spice powder, sweet bean paste, Sichuan peppercorn powder, refined salt, sugar, white vinegar, Shaoxing wine, MSG, sesame oil, chili oil, scallion, and minced ginger and mix well. Then add the rice flour and cooked lard, mix well, and marinate for 5 minutes.

Steaming

Place the marinated fish into the bamboo tube, cover with the lid, steam in a steamer for 20 minutes, remove, bring to the table on a tray, and remove the lid before serving.