Chinese Aristocrat-style Steamed Fish

Ingredients

In this adaptation of the Norwegian lutefisk, we have transformed the dish into a Chinese aristocrat-style steamed fish. The original dish, lutefisk, is made by soaking dried fish in lye, resulting in a gelatinous texture. However, in Chinese aristocrat cuisine, we focus on steaming the fish to preserve its delicate flavors and textures. The Chinese version incorporates traditional Chinese ingredients and cooking techniques, such as ginger, scallions, and soy sauce, to create a dish that is distinctly Chinese in taste and presentation. We alse have the original recipe for Lutefisk, so you can check it out.

• 1 whole sea bass or grouper, cleaned and scaled (500g / 1.1 lb) 1 whole sea bass or grouper, cleaned and scaled (500g / 1.1 lb)
• 3 slices of ginger 3 slices of ginger
• 2 scallions, cut into strips 2 scallions, cut into strips
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (Chinese rice wine) 1 tablespoon Shaoxing wine (Chinese rice wine)
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon sugar 1 teaspoon sugar
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 200 kcal / 836 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 3g, 1g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Place the fish on a heatproof plate and make a few diagonal cuts on both sides.
2. 2.
   Scatter the ginger slices and half of the scallion strips over the fish.
3. 3.
   In a small bowl, mix together the soy sauce, Shaoxing wine, sesame oil, and sugar until the sugar dissolves.
4. 4.
   Pour the sauce over the fish, ensuring it coats the entire surface.
5. 5.
   Prepare a steamer and bring the water to a boil.
6. 6.
   Carefully place the plate with the fish into the steamer and cover with a lid.
7. 7.
   Steam the fish for about 10-12 minutes, or until the flesh is opaque and flakes easily with a fork.
8. 8.
   Remove the plate from the steamer and garnish with the remaining scallion strips and fresh cilantro leaves.
9. 9.
   Serve the Chinese aristocrat-style steamed fish immediately with steamed rice.

Treat your ingredients with care...

• Sea bass or grouper — Choose a fresh fish with clear eyes and shiny skin. The fish should have a mild, slightly sweet aroma. If sea bass or grouper is not available, you can use other white-fleshed fish such as snapper or tilapia.
• Shaoxing wine — This Chinese rice wine adds depth of flavor to the dish. If you cannot find Shaoxing wine, you can substitute it with dry sherry or mirin.
• Sesame oil — Use high-quality toasted sesame oil for its rich aroma and flavor. It enhances the overall taste of the dish.

Tips & Tricks

• To enhance the presentation, garnish the steamed fish with julienned red chili peppers for a touch of vibrant color.
• For an extra layer of flavor, you can add a few drops of Chinese black vinegar to the sauce mixture.
• Steaming the fish on a bed of Napa cabbage leaves can help prevent sticking and add a subtle vegetable flavor to the dish.
• Adjust the steaming time based on the thickness of the fish. Thicker fish may require a few more minutes of steaming.
• Serve the fish with a side of steamed bok choy or stir-fried vegetables for a complete meal.

Serving advice

Serve the Chinese aristocrat-style steamed fish as the centerpiece of a special meal. Place the whole fish on a large platter and garnish it with fresh cilantro leaves and scallion strips. Accompany it with steamed rice and a selection of side dishes and condiments.

Presentation advice

To create an elegant presentation, arrange the steamed fish on a decorative platter. Place the ginger slices and scallion strips artistically on top of the fish. Drizzle some of the flavorful sauce over the fish, allowing it to cascade down the sides. Garnish with fresh cilantro leaves for a pop of color.