Steamed Catfish with Rice Flour

Name: Steamed Catfish with Rice Flour
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 750 g Catfish (cleaned, both fillets removed, cut into ~4 cm rectangular pieces); 100 g Fried rice flour; 1 Lotus leaf (cut into a round shape, briefly blanched in boiling water); 20 g Shaoxing wine (for blanching the fish and marinating); 20 g Soy sauce (for the sauce); 6 g Doubanjiang (mashed); 1.5 g Salt (for blanching the fish); 10 g Sugar (for the sauce); 15 g Scallion (minced; some for blanching, some for the sauce); 10 g Ginger (minced; some for blanching, some for the sauce); 10 g Sesame oil (drizzled over the coated fish)

粉蒸回鱼

A traditional famous dish from Jiangsu province. The 回鱼 (a local freshwater fish) is cut into chunks, mixed thoroughly with stir-fried Japonica rice flour, wrapped in lotus leaves, and steamed. It has a light, fragrant aroma, with plump, tender fish flesh, and is a seasonal delicacy for summer.

35 min

Easy

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Ingredients

Catfish (cleaned, both fillets removed, cut into ~4 cm rectangular pieces) 750 g

Fried rice flour 100 g

Lotus leaf (cut into a round shape, briefly blanched in boiling water) 1

Shaoxing wine (for blanching the fish and marinating) 20 g

Soy sauce (for the sauce) 20 g

Doubanjiang (mashed) 6 g

Salt (for blanching the fish) 1.5 g

Sugar (for the sauce) 10 g

Scallion (minced; some for blanching, some for the sauce) 15 g

Ginger (minced; some for blanching, some for the sauce) 10 g

Sesame oil (drizzled over the coated fish) 10 g

Instructions

Prepare the fish

Clean the catfish, remove the two side fillets, and cut the flesh into small rectangular pieces about 4 cm. Place a pot of water over the heat and bring to a boil, then add the Shaoxing wine, salt, scallion, and ginger. Lower the fish pieces into the pot and blanch briefly. Remove them and rinse briefly in clear water.

Make the sauce and marinate

Mash the doubanjiang in a bowl, then add the Shaoxing wine, soy sauce, sugar, and minced scallion and ginger to make a sauce. Drain the blanched fish, add it to the bowl of sauce, mix well, and marinate.

Coat with rice flour

Mix the marinated fish pieces with the fried rice flour, drizzle with the sesame oil, and set aside.

Steam in the lotus leaf

Cut the lotus leaf into a round shape, briefly blanch it in boiling water, then lay it inside a small steamer basket. Place the marinated fish on the leaf and steam over high heat for 5 minutes. Remove and bring the basket straight to the table to serve.