Dongbei Zheng Xian Yu

Northeast China's rivers and lakes supply some of the finest freshwater fish in the country, and steaming is the most revered way to cook them in Jilin and Heilongjiang province. This heirloom preparation pairs delicate steamed fish with the region's beloved fermented suancai pickled cabbage, which provides a sour counterpoint that brightens the whole dish.

Serves: 4

Ingredients

• 1 whole freshwater fish such as carp, bream or tilapia (about 800g / 1.75 lb), cleaned and scored
• 100g (3.5 oz) suancai (Northeast Chinese pickled cabbage), rinsed and finely shredded
• 4 spring onions, cut into 5cm (2 in) sections, white and green separated
• 4cm (1.5 in) piece fresh ginger, peeled and cut into thin matchsticks
• 2 tbsp (30ml) light soy sauce
• 1 tbsp (15ml) Shaoxing rice wine
• 2 tbsp (30ml) vegetable oil
• 1 tsp sesame oil
• 1/2 tsp white pepper
• Small handful fresh coriander, to serve

Instructions

1. Pat the fish dry inside and out. Rub with Shaoxing wine, white pepper and a pinch of salt. Stuff the cavity with half the ginger and the white parts of the spring onion. Leave to marinate for 10 minutes.
2. Place the shredded suancai in a thin layer on a large heatproof plate. Lay the fish on top. Scatter the remaining ginger over the fish.
3. Set the plate in a steamer basket over vigorously boiling water. Steam for 14–18 minutes depending on thickness, until the flesh flakes easily at the thickest point.
4. Carefully drain any accumulated liquid from the plate. Drizzle soy sauce evenly over the fish. Scatter the green spring onion tops over the fish.
5. Heat the vegetable oil in a small saucepan until smoking. Pour it in a thin stream over the spring onions and fish — it should sizzle dramatically.
6. Finish with a few drops of sesame oil and fresh coriander.

Cook's Notes: The suancai adds its own saltiness — taste the pickled cabbage first and rinse well if very salty. A light base of suancai also prevents the fish from steaming in its own liquid and ensures the flesh stays delicate. Serve immediately with steamed rice.