Gaoqing Yellow River Fish Feast

2025-10-21 09:39

　　Take a fresh Yellow River topmouth culter. First, make light incisions along the grain of the fish—score 2-3 shallow cuts on each side of its back. This allows flavors to seep into the flesh while keeping the fish intact. Next, take an appropriate amount of salt, rub it evenly between your palms, then coat the fish’s body and belly, even dabbing a little under the gills. Let it rest for a while to allow the flesh to gradually absorb the salt; any small amount of moisture released can be gently poured off to ensure the seasoning takes hold.

　　Prepare ingredients to eliminate fishiness and boost aroma: rinse scallion sections, ginger slices, and a few star anise, then carefully place them inside the fish’s belly. This not only tames the subtle earthy note of river fish but also lets their fragrance permeate the flesh from the inside out during steaming. By now, bring water in a steamer to a boil until steam rises. Place the prepared fish in the steamer basket, cover tightly, and turn up the heat to maintain strong steam for about 15 minutes—adjust the time slightly based on the fish’s size. When the fish eyes pop out and the flesh can be easily pierced with chopsticks, it’s perfectly steamed.

　　Turn off the heat, carefully remove the fish, and transfer it to a plate. While it’s still hot, drizzle a circle of steamed fish soy sauce, letting the savory sauce trickle down along the fish’s natural lines. The final touch: arrange shredded emerald green scallions and bright red chili peppers in a scattered pattern over the fish. Heat a little cooking oil in another pan; when the oil starts to shimmer slightly, quickly pour the hot oil over the shredded toppings—a sizzling sound erupts, instantly releasing the aroma of scallions and chilies, which mingles with the tender fish fragrance, tempting the nose. A steamed Yellow River topmouth culter, in its purest form, is done. The flesh is snow-white and delicate, each bite a fresh gift from the Yellow River.