Description
The highest-tier fish dish representing Wuhan, Hubei, the 'Province of a Thousand Lakes' on the Yangtze. Uses a whole 'Wuchang Bream' (a freshwater fish similar to sea bream), steamed purely with scallion and ginger. It has ZERO muddy odor, with astonishingly sweet and tender meat.
Restaurants serving Steamed Wuchang Bream
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Wuchang Bream (or Sea Bream
- Sea Bass)
- Scallion
- Ginger
- Sweet soy sauce
- Cooking wine
- Salt
- Peanut oil
Instructions
- [Authentic Recipe]
- Scale, gut, and meticulously wash the bloodline of a fresh Wuchang Bream.
- Score both sides diagonally.
- Rub with salt and wine; stuff scallion and ginger slices into the scores and belly.
- Place fish on a bed of scallions on a plate; put into a fully steaming steamer.
- Steam violently on high for 10-
- mins.
- Discard the fishy liquid and cooked aromatics. Top the fish with fresh julienned scallions and ginger.
- Splash smoking hot peanut oil over the aromatics, then pour special sweet soy sauce (Zheng Yu Chi You) around the edges.
Learn more Spice, substitutes, tips
Key spices
Scallion aroma bloomed by hot oil、pure fish sweetness、and umami of sweet soy
Substitutes at Japanese supermarkets
Use fresh JP Sea Bream or Sea Bass whole, steam following the same steps
Pairing
Premium Baijiu / Longjing Tea
Trivia
Mao Zedong swam in the Yangtze in Wuhan, ate this, and was moved to write the famous poem: 'I have just drunk the waters of Changsha, and now I eat Wuchang Bream.' This spread its fame across China.
Eating tips & etiquette
Scrape the fluffy white meat with chopsticks and dip it heavily in the sweet soy sauce at the bottom. Wuchang Bream is fatty, melting smoothly in your mouth.
Allergen
Seafood, Soybeans, Wheat