Suzhou Style Steamed Fish with Vermicelli

Introduction:

Steamed fish with vermicelli is a classic dish in Suzhou cuisine, known for its delicate flavor and elegant presentation. This dish not only showcases the freshness of the fish but also highlights the subtlety of the accompanying ingredients. It’s a dish that embodies the essence of Suzhou cuisine – simplicity, elegance, and balance.

Ingredients:

• 1 whole freshwater fish (about 600g)
• 150g dried vermicelli
• 2-3 tablespoons soy sauce
• 1 tablespoon Shaoxing rice wine
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1 teaspoon salt
• 1 teaspoon white pepper
• 2-3 slices ginger
• 2-3 spring onions, chopped
• 1 red chili, sliced (optional)
• 1/2 cup chicken broth
• 2 tablespoons cooking oil

Preparation:

1. Prepare the fish: Clean the fish thoroughly, remove the scales, gills, and internal organs. Rinse it under cold water and pat dry with paper towels. Score the skin on both sides of the fish to allow the flavors to penetrate better.
2. Season the fish: Rub the fish with salt, white pepper, and a little Shaoxing rice wine. Let it sit for about 15 minutes to marinate.
3. Soak the vermicelli: Place the dried vermicelli in a bowl and cover with hot water. Soak for about 10 minutes or until soft. Drain the excess water and set aside.
4. Prepare the steaming setup: Place a heatproof plate or a fish steamer in a steamer basket. Line the plate with a layer of vermicelli. Place the fish on top of the vermicelli.

Cooking Process:

1. Steam the fish: Bring a pot of water to a boil. Once the water is boiling, place the steamer basket with the fish into the pot. Cover and steam for about 8-10 minutes, depending on the size of the fish. The fish should be cooked through when the flesh is easily flaked with a fork.
2. Prepare the sauce: In a small bowl, mix together soy sauce, remaining Shaoxing rice wine, sugar, sesame oil, and chicken broth. Set aside.
3. Finish the dish: Remove the fish from the steamer and transfer it to a serving platter. Arrange the remaining vermicelli around the fish. Pour the prepared sauce over the fish and sprinkle with chopped spring onions and red chili slices (if using).

Serving Suggestions:

Suzhou style steamed fish with vermicelli is best enjoyed fresh off the steamer. Serve it as part of a traditional Chinese meal, accompanied by steamed rice and a side dish such as stir-fried vegetables or braised tofu. The dish can also be served on its own as a light and healthy lunch or dinner option.

Tips and Variations:

• To enhance the flavor, you can add some garlic slices or green onions during the steaming process.
• If you prefer a spicier version, increase the amount of red chili used.
• For a more luxurious touch, drizzle some sesame oil over the fish just before serving.
• This dish pairs well with a glass of white wine or a cup of green tea.

Nutritional Information:

Note: Nutritional values may vary based on the specific ingredients used.

Conclusion:

Suzhou style steamed fish with vermicelli is a dish that reflects the culinary traditions of Suzhou. Its preparation requires attention to detail and patience, but the result is a dish that is both visually appealing and delicious. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe offers a rewarding experience that will transport your taste buds to the charming streets of Suzhou.