Steamed River Perch with Bamboo Shoots
Fresh river perch steamed to perfection with tender bamboo shoots, highlighting the natural sweetness of the fish and the delicate crunch of bamboo—a classic Cantonese delicacy.
Ingredients
9 items- River perch (or sea bass) 1 (about 500g)
- Fresh bamboo shoots 100g
- Ginger 10g
- Scallions 2
- Red bell pepper a little
- Cooking wine (Shaoxing) 1 tbsp
- Salt 1/2 tsp
- Steamed fish soy sauce 2 tbsp
- Cooking oil 2 tbsp
Nutrition
Steps （8 steps）
Scale, gut and clean the perch; pat dry with paper towels. Make 3 diagonal cuts on each side down to the bone.
Rub the fish with cooking wine and salt evenly. Marinate for 10 minutes to infuse flavor.
Cut bamboo shoots into thin strips; julienne ginger; slice scallions and red bell pepper into thin strips.
Spread bamboo shoots on a long plate; place the marinated fish on top; scatter ginger strips over the fish.
Bring a steamer with enough water to a boil. Place the plate in, cover, and steam over high heat for 8-10 minutes, until fish eyes pop out and a chopstick pierces the thickest part easily.
Remove the fish; discard the steaming liquid to reduce fishy smell. Top with fresh scallion and red pepper strips.
In a small pan, heat oil over high heat until just smoking (about 180°C). Pour the hot oil evenly over the scallions to release aroma.
Drizzle steamed fish soy sauce around the edge of the plate. Serve immediately while hot.
Tips
Use the freshest fish; adjust steaming time according to size; always steam over boiling water; discard the liquid after steaming to reduce odor; the final hot oil is essential for fragrance.
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