Savoring the Essence of Jiangsu: Steamed Mandarin Fish with Special Sauce

Introduction

Steamed Mandarin Fish with Special Sauce is a classic dish in Jiangsu cuisine, renowned for its delicate flavors and exquisite presentation. This dish not only highlights the freshness and tenderness of the fish but also showcases the artistry of Jiangsu chefs in creating a harmonious blend of flavors. The special sauce, rich in umami and acidity, complements the mild sweetness of the steamed fish perfectly, making it a must-try for anyone who appreciates fine dining.

Ingredients

1 whole mandarin fish (approximately 750g)
3 tablespoons soy sauce
2 tablespoons Shaoxing wine
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon ginger, finely chopped
2 green onions, sliced into thin rings
2 tablespoons vegetable oil
1 tablespoon cornstarch mixed with 2 tablespoons water
Salt to taste

Preparation

Cleaning and Preparing the Fish: Begin by thoroughly cleaning the mandarin fish. Remove the scales, fins, and gills, then rinse the fish under cold water. Pat the fish dry with paper towels. Make several shallow cuts on both sides of the fish to allow the steam to penetrate more evenly during cooking.
Marinating the Fish: In a small bowl, mix together soy sauce, Shaoxing wine, salt, and a pinch of sugar. Brush this marinade generously over the fish, ensuring that it covers both the inside and outside. Let the fish marinate for about 15 minutes to enhance its flavor.
Preparing the Special Sauce: While the fish is marinating, prepare the special sauce. In a separate bowl, combine soy sauce, rice vinegar, sugar, sesame oil, minced garlic, and chopped ginger. Mix well until the sugar dissolves completely.
Steaming the Fish: Place the marinated fish onto a heatproof plate or a bamboo steamer tray. Steam the fish over boiling water for approximately 8-10 minutes, depending on the size of the fish. Ensure that the steam is evenly distributed to cook the fish thoroughly without overcooking it. Once done, remove the fish from the steamer and let it rest for a few minutes before serving.
Finishing Touches: In a wok or pan, heat up the vegetable oil over medium heat. Add the prepared special sauce and stir continuously until it reaches a simmer. Pour the sauce over the steamed fish, ensuring that it coats the entire surface. Garnish with sliced green onions for added color and aroma.

Conclusion

Steamed Mandarin Fish with Special Sauce is a testament to the culinary excellence of Jiangsu cuisine. It exemplifies the balance between simplicity and sophistication, where each ingredient plays a crucial role in enhancing the overall dining experience. This dish not only satisfies the palate but also provides a glimpse into the rich cultural heritage of Jiangsu, making it a true delight for food enthusiasts around the world.