📝 About This Recipe
A legendary masterpiece of Jiangsu cuisine, the Steamed Hilsa Herring is celebrated for its unmatched silky texture and deep, umami-rich fat. Traditionally prepared with the scales left on to preserve the precious oils, this dish balances the delicate sweetness of the fish with the earthy depth of Shaoxing wine and fermented ham. It is a refined, aromatic experience that embodies the 'freshness' (Xian) philosophy of the Huaiyang culinary tradition.
🥗 Ingredients
Main Ingredients
- 600-800 grams Fresh Hilsa Herring (Reeves' Shad) (whole fish, cleaned but with scales intact)
- 50 grams Jinhua Ham (or Prosciutto) (thinly sliced into rectangles)
- 4 pieces Dried Shiitake Mushrooms (soaked until soft and thinly sliced)
- 50 grams Winter Bamboo Shoots (blanched and thinly sliced)
Steaming Aromatics
- 30 grams Fresh Ginger (half sliced, half julienned)
- 4 stalks Scallions (cut into 3-inch lengths and bruised)
- 3 tablespoons Shaoxing Rice Wine (aged variety preferred)
The Seasoning Sauce
- 2 tablespoons Light Soy Sauce (high quality)
- 1 teaspoon Rock Sugar (crushed into fine powder)
- 1 tablespoon Lard or Chicken Fat (melted; enhances the shine and richness)
- 1/4 teaspoon White Pepper (ground)
Garnish
- 1 sprig Cilantro (for color)
- 1 piece Red Chili (finely julienned for a pop of color)
👨🍳 Instructions
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1
Rinse the Hilsa Herring under cold water. Crucially, do not remove the scales, as they contain a high concentration of flavorful oils that melt during steaming. Pat the fish dry with paper towels.
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2
Make 3-4 shallow diagonal incisions on both sides of the fish body to allow the flavors to penetrate, being careful not to dislodge the scales.
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3
Rub the fish inside and out with 1 tablespoon of Shaoxing wine and a pinch of salt. Let it marinate for 15 minutes at room temperature.
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4
Prepare a large steaming platter. Lay the bruised scallions and sliced ginger on the bottom of the plate to create a 'bed' that elevates the fish, allowing steam to circulate.
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5
Place the fish on top of the ginger and scallions. Arrange the slices of Jinhua ham, shiitake mushrooms, and bamboo shoots decoratively on top of the fish, alternating them like shingles.
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6
In a small bowl, whisk together the remaining Shaoxing wine, light soy sauce, crushed rock sugar, and white pepper until the sugar dissolves.
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7
Drizzle the sauce evenly over the fish and the arranged toppings. Finally, drizzle the melted lard or chicken fat over the scales to ensure a glossy finish.
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8
Prepare your steamer. Bring water to a vigorous boil over high heat.
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9
Place the platter into the steamer. Cover tightly and steam over high heat for 10-12 minutes. The fish is done when the eyes pop and the meat near the bone is opaque.
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10
Carefully remove the platter from the steamer. Use a spoon to baste the fish with the juices that have collected at the bottom of the plate.
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11
Discard the cooked ginger slices and scallion stalks from underneath the fish if desired for a cleaner presentation.
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12
Garnish with fresh julienned ginger, red chili, and a sprig of cilantro. Serve immediately while piping hot.
💡 Chef's Tips
Always keep the scales on; they are the signature of this dish and become edible and translucent after steaming. Use a high-quality aged Shaoxing wine (5 or 10 years) to properly cut through the richness of the fish oils. If Hilsa Herring is unavailable, you can substitute with high-fat Shad or very fresh Mackerel, though the flavor profile will shift. Avoid over-steaming; check the fish at the 10-minute mark to ensure the flesh remains silky and tender. Pre-heating the steaming platter can help the fish cook more evenly and prevent sticking.
🍽️ Serving Suggestions
Serve with a side of steamed Jasmine rice to soak up the precious, oily umami broth. Pair with a crisp, dry white wine like a Riesling or a traditional warm Shaoxing rice wine. A side of lightly blanched Bok Choy provides a refreshing, crunchy contrast to the rich fish. Follow the meal with a cup of Longjing (Dragon Well) green tea to cleanse the palate.