Suzhou-style Steamed Fish with Vinegar Sauce

Introduction:

Suzhou-style Steamed Fish with Vinegar Sauce is a classic dish in Jiangsu cuisine. It is known for its tender fish, delicate vinegar sauce, and the unique flavors that have been perfected over centuries. This dish not only embodies the essence of Suzhou’s culinary tradition but also showcases the harmonious balance of flavors that is characteristic of Jiangsu cuisine.

Ingredients:

• Whole freshwater fish (such as grass carp or mandarin fish), approximately 1.2 kilograms
• Shaoxing rice wine, 3 tablespoons
• Soy sauce, 2 tablespoons
• Vinegar, 2 tablespoons
• Finely chopped ginger, 1 tablespoon
• Finely chopped garlic, 1 tablespoon
• Scallions, 3-4 stalks, finely chopped
• Vegetable oil, 2 tablespoons
• Sugar, 1 teaspoon
• Sesame oil, 1 teaspoon
• Fresh cilantro, for garnish

Preparation Steps:

1. Preparing the Fish: Start by cleaning the fish thoroughly under cold running water. Pat it dry with paper towels. Make several diagonal cuts on both sides of the fish to allow the flavors to penetrate deeper. Rub the fish with salt on both sides and let it sit for about 10 minutes. This step helps to remove any remaining impurities and enhances the flavor.
2. Marinating the Fish: In a small bowl, mix Shaoxing rice wine, soy sauce, and finely chopped ginger and garlic. Rub this mixture all over the fish, ensuring that it is evenly coated. Let the fish marinate for at least 30 minutes. This process allows the fish to absorb the flavors from the marinade, enhancing its taste.
3. Steaming the Fish: Place the fish in a heatproof dish. Pour boiling water into a steamer and bring it to a boil. Steam the fish over high heat for about 8-10 minutes, depending on the size of the fish. The fish should be cooked through but still moist and tender. Remove the fish from the steamer and set aside.
4. Making the Vinegar Sauce: While the fish is steaming, prepare the vinegar sauce. In a small saucepan, combine vinegar, soy sauce, sugar, and a little bit of water. Bring the mixture to a simmer over medium heat. Stir until the sugar has completely dissolved. Taste and adjust the seasoning if necessary. Once the sauce is ready, remove it from the heat and let it cool slightly.
5. Finishing Touches: Heat vegetable oil in a small pan until it is hot. Pour the hot oil over the chopped scallions and ginger, which you have placed on top of the steamed fish. This step adds an extra layer of aroma and flavor. Drizzle the cooled vinegar sauce over the fish, ensuring that it is evenly distributed. Finally, garnish the dish with fresh cilantro for color and freshness.

Cooking Tips:

• Choose a fish that is suitable for steaming. Freshwater fish like grass carp or mandarin fish work well for this dish.
• The quality of the vinegar is crucial for the sauce. A good-quality aged vinegar will enhance the flavor of the dish.
• To ensure the fish remains moist and tender, avoid overcooking it. Check the fish after 8 minutes of steaming; it should flake easily when tested with a fork.
• The vinegar sauce can be adjusted according to your personal preference. If you prefer a sweeter sauce, add a little more sugar. For a stronger vinegar flavor, increase the amount of vinegar.

Serving Suggestions:

Suzhou-style Steamed Fish with Vinegar Sauce is best served immediately after preparation. It pairs wonderfully with steamed rice or noodles. Accompany the dish with some lightly stir-fried vegetables to balance the flavors and provide a contrasting texture. This dish is also perfect for special occasions or family gatherings, where it can be enjoyed as part of a larger meal.

Nutritional Information:

Per serving (assuming one whole fish):

Conclusion:

Suzhou-style Steamed Fish with Vinegar Sauce is not just a dish; it is an experience. It captures the essence of Suzhou’s rich culinary heritage and offers a delightful combination of flavors and textures. By following the steps outlined in this recipe, you can recreate this dish at home and enjoy a taste of traditional Jiangsu cuisine. Whether you are a seasoned chef or a novice in the kitchen, this recipe is sure to impress and satisfy your palate.