Suzhou Style Steamed Fish with Vermicelli

Introduction:

In the world of Chinese cuisine, Suzhou-style steamed fish with vermicelli is a classic dish that embodies the essence of Jiangsu cuisine. This dish is not only a feast for the eyes but also a culinary experience that delights the palate. The delicate balance of flavors, textures, and presentation makes it a favorite among food enthusiasts. In this article, we will explore the origins, preparation techniques, and tips for making this dish at home.

Origins of Suzhou Style Steamed Fish with Vermicelli

The history of Suzhou-style steamed fish with vermicelli can be traced back to the Ming Dynasty. Suzhou, known as the “Venice of the East,” has been renowned for its rich culinary traditions for centuries. The dish was originally created by local chefs who sought to highlight the natural flavors of freshwater fish and rice vermicelli. Over time, it has become an integral part of Suzhou’s dining culture, often served during special occasions and banquets.

The dish reflects the region’s emphasis on fresh ingredients and subtle seasoning. The use of high-quality freshwater fish, such as grass carp or silver carp, ensures a tender texture and mild flavor. The addition of vermicelli adds a satisfying chewiness and complements the fish’s delicate taste. The combination of these elements creates a harmonious dish that showcases the simplicity and elegance of Jiangsu cuisine.

Ingredients

To prepare Suzhou-style steamed fish with vermicelli, you will need the following ingredients:

1 whole freshwater fish (such as grass carp or silver carp), about 1 kg
100 grams of rice vermicelli
2 tablespoons of soy sauce
1 tablespoon of Shaoxing wine
1 teaspoon of sugar
1 teaspoon of salt
1 teaspoon of sesame oil
2 tablespoons of cooking oil
3 cloves of garlic, minced
1 tablespoon of ginger, minced
1 green onion, chopped
1 tablespoon of oyster sauce (optional)
1 tablespoon of chicken stock (optional)
Fresh cilantro for garnish

These ingredients are essential for achieving the authentic taste and texture of the dish. It is important to choose high-quality ingredients, especially the fish and vermicelli, to ensure the best results.

Preparation

Preparing Suzhou-style steamed fish with vermicelli involves several steps. Each step is crucial in ensuring that the final dish is both visually appealing and delicious.

Cleaning and Preparing the Fish

The first step is to clean and prepare the fish. Start by scaling the fish and removing the gills. Then, cut off the fins and tail. Next, make several diagonal cuts along the belly of the fish, being careful not to cut through the skin. This helps the fish cook evenly and allows the flavors to penetrate better.

Rinse the fish under cold water and pat it dry with paper towels. Season the inside of the fish with a small amount of salt and set it aside.

Soaking the Vermicelli

While the fish is being prepared, soak the rice vermicelli in warm water for about 10 minutes until they are soft. Drain the vermicelli and set them aside.

Making the Sauce

In a small bowl, mix together soy sauce, Shaoxing wine, sugar, salt, and sesame oil. This will form the base of the sauce that will be poured over the fish after steaming. If desired, you can also add oyster sauce and chicken stock to enhance the flavor.

Steaming the Fish

Place the fish in a heatproof dish and pour the prepared sauce over it. Scatter the minced garlic and ginger on top of the fish. Cover the dish with a lid or aluminum foil and steam the fish for about 10-12 minutes, depending on the size of the fish. The fish should be cooked when it flakes easily with a fork.

Blanching the Vermicelli

Once the fish is cooked, blanch the soaked vermicelli in boiling water for about 1 minute. Drain the vermicelli and arrange them on a serving plate. Place the steamed fish on top of the vermicelli.

Garnishing and Serving

Finally, garnish the dish with chopped green onions and fresh cilantro. Serve immediately while the fish is still hot. You can also drizzle a little extra soy sauce or sesame oil over the dish for added flavor.

Tips for Success

To achieve the best results when preparing Suzhou-style steamed fish with vermicelli, consider the following tips:

Choose Fresh Ingredients: Always select fresh, high-quality ingredients, particularly the fish and vermicelli. Freshness is key to the dish’s success.
Control the Cooking Time: Be mindful of the cooking time for the fish. Overcooking can result in a tough texture, while undercooking may lead to raw spots. Use a thermometer if necessary to ensure the fish reaches the appropriate internal temperature.
Balance the Flavors: Adjust the seasoning according to your taste preferences. You can experiment with different ratios of soy sauce, sugar, and other ingredients to find the perfect balance for your palate.
Present the Dish Well: Presentation is an important aspect of Chinese cuisine. Arrange the vermicelli and fish neatly on the plate, and garnish with fresh herbs for an attractive appearance.

Conclusion

Suzhou-style steamed fish with vermicelli is a dish that exemplifies the refined elegance of Jiangsu cuisine. Its combination of tender fish, chewy vermicelli, and balanced flavors makes it a standout choice for any meal. By following the steps outlined in this recipe and paying attention to detail, you can recreate this beloved dish in your own kitchen. Enjoy the process of cooking and savor the delicious results!