Steamed Pigeon Fish
Steamed with pigeon fish as the main ingredient, this dish features a crystal-clear broth and exceptional freshness. It is a treasured traditional delicacy of Gansu.
Ingredients
Pigeon fish (gills removed, insides cleaned, both sides scored with a willow-leaf pattern)
750g
Soaked shiitake mushrooms (cut into shreds)
30g
Soaked bamboo shoots (cut into shreds)
30g
Monosodium glutamate
0.3g
Cooked ham (cut into shreds)
25g
Sesame oil
20g
Pork fat (cut into shreds)
40g
Cilantro (reserved)
40g
Scallion segments
40g
Vinegar
20g
Ginger (sliced)
10g
Ground white pepper
0.4g
Cooking wine
30g
Soy sauce
15g
Salt
7g
Instructions
1
Prepare the pigeon fish
Remove the gills and clean the inside of the fish. Briefly blanch in boiling water, then lift out. Scrape off the inner membrane under cold water. Score both sides with a willow-leaf pattern. Cut the soaked shiitake mushrooms, cooked ham, soaked bamboo shoots, and pork fat into thin shreds.
2
Arrange and steam
Arrange the shredded shiitake, ham, pork fat, bamboo shoots, scallion strips, and ginger slices neatly over the fish. In a bowl combine clear broth, cooking wine, salt, and monosodium glutamate, then gently pour the mixture over the fish. Steam over high heat for about 15 minutes. Once cooked through, remove from the steamer and pick out the scallions and ginger.
3
Make the sauce and finish
Add another 100 g of chicken broth to the original steaming liquid, stir in the ground white pepper, and bring to a boil. Drizzle in the sesame oil and pour the hot sauce directly over the fish to finish. Serve with cilantro and a ginger-vinegar dipping sauce on the side.
