Fujian Liang Ban Wen Chang Yu

This historical Fujianese cold fish preparation draws on the province's long tradition of serving poached fish at room temperature or chilled, a technique that predates refrigeration and was used to preserve delicate seafood at banquets. A whole or portioned white fish is poached gently, then dressed with a Fujianese-style sweet-soy and rice vinegar sauce while still warm, allowing the flesh to absorb the dressing as it cools.

Serves: 4

Ingredients

• 600g (1.3 lb) whole white fish (snapper, sea bream, or similar), gutted and cleaned
• 3 tbsp (45ml) light soy sauce
• 2 tbsp (30ml) Fujian aged rice vinegar
• 1 tbsp (15g) caster sugar
• 1 tsp (5ml) sesame oil
• 4 slices fresh ginger
• 2 spring onions, knotted (for poaching) + 2 spring onions, julienned finely (for garnish)
• 1 tsp (5g) fresh ginger, finely julienned
• 1 tbsp (15ml) Shaoxing rice wine
• 1 small handful fresh coriander
• 1 tsp (3g) white sesame seeds
• 1 mild red chilli, deseeded and julienned

Instructions

1. Score the fish three times on each side to allow even cooking and dressing penetration. Place in a wide pan with the ginger slices, knotted spring onions, and Shaoxing wine. Cover with cold water.
2. Bring slowly to a bare simmer (do not boil) over medium heat. Poach for 10-12 minutes until the flesh just pulls away from the bone at the thickest point. Remove the fish and allow to cool on a serving plate.
3. While the fish is still warm, combine soy sauce, rice vinegar, sugar, and sesame oil, stirring until the sugar dissolves. Pour over the fish evenly.
4. Allow the fish to come fully to room temperature (about 30 minutes), absorbing the dressing. For a cold version, refrigerate for 1 hour after dressing.
5. Before serving, scatter the julienned ginger, spring onion, red chilli, coriander, and sesame seeds over the fish.
6. Serve at room temperature or lightly chilled as a main course with plain rice.

Cook's Notes: The Fujianese emphasis on sweetness in their soy dressings distinguishes this from Cantonese steamed fish. Using a cold-start poaching method keeps the flesh exceptionally tender. Leftovers refrigerated overnight are arguably even better as the flesh absorbs more dressing.