Steamed Jiangtuan
Steamed Jiangtuan
A classic traditional Sichuan dish, the Jiangtuan (long-snouted catfish) is first cleaned and marinated, then topped with ham, shiitake mushrooms, and caul fat before steaming. The dish is finished with a drizzle of clear broth and white pepper sauce.
Ingredients
Jiangtuan fish (cleaned, with 6-7 diagonal cuts scored on both sides of the body)
Ham (cut into 2 cm diamond-shaped slices)
Soaked shiitake mushrooms (sliced thin)
Salt
to taste
Cooking wine
to taste
Ginger
Scallion
Clear broth
MSG
to taste
White pepper
a pinch
Caul fat
Instructions
1
Step 1
Score 6-7 diagonal cuts on both sides of the cleaned Jiangtuan; marinate with salt and cooking wine until the flavors are absorbed.
2
Step 2
Slice the soaked shiitake mushrooms thin, and cut the ham into 2 cm diamond-shaped slices.
3
Step 3
Drain off all the bloody water from the marinated fish and place it on a steaming plate.
4
Step 4
Arrange the ham and mushroom slices one by one over the fish, add salt, cooking wine, ginger, scallion, and clear broth, then cover with the caul fat. Steam over high heat for 30 minutes, remove, and discard the caul fat, ginger, and scallion. Gently slide the fish onto a serving plate.
5
Step 5
Place a wok over high heat, add the clear broth along with the original juices from the steaming plate, bring to a boil, stir in the MSG and white pepper, and pour the mixture over the fish. Serve immediately with a ginger-vinegar dipping sauce on the side.
