Steamed Perch with Bamboo Shoots
Tender perch paired with sweet spring bamboo shoots, steamed to lock in natural juices, silky texture, and rich nutrition, a classic for entertaining.
Ingredients
10 items- Perch 1 (about 500g)
- Tender bamboo shoots 100g
- Ginger 1 piece
- Scallions 2
- Red bell pepper 1
- Cooking wine 2 tbsp
- Salt 1/2 tsp
- White pepper 1/4 tsp
- Steamed fish soy sauce 2 tbsp
- Vegetable oil 2 tbsp
Nutrition
Steps （8 steps）
Scale and gut the perch, clean thoroughly, split from the back along the spine so the fish lies flat. Score a few slits on both sides for flavor penetration.
Place fish in a plate, rub evenly with 1/2 tsp salt, 1 tbsp cooking wine, and 1/4 tsp white pepper. Stuff ginger slices and scallion segments into the belly. Marinate for 10 minutes.
Cut bamboo shoots, ginger, scallions, and red bell pepper into thin strips. Soak in cold water briefly to curl, drain and set aside.
Layer bamboo shoot strips on the bottom of a steaming plate. Place the marinated fish on top, scatter remaining bamboo shoots over the fish. Bring water in steamer to a boil over high heat.
Cover and steam over high heat for 8-10 minutes (adjust according to fish size) until fish eyes turn white and protrude, and a chopstick inserts easily without blood oozing. Turn off heat.
Remove fish plate, carefully pour off steaming liquid (discard). Remove used ginger and scallions. Top with fresh ginger, scallion, and red pepper strips.
In a small saucepan, heat 2 tbsp vegetable oil until just smoking (about 70% hot), pour evenly over the ginger and scallion strips to release aroma.
Finally, pour 2 tbsp steamed fish soy sauce (or light soy sauce with a pinch of sugar) along the edge of the plate. Mix when serving. Fish is tender and bamboo shoots sweet.
Tips
1. Strictly control steaming time to 8-10 minutes; longer will toughen the fish. 2. Discarding steaming liquid removes fishy taste. 3. The aromatic oil must be very hot to sizzle the aromatics properly.
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