When tasting Jumping Fish, its fine and tender texture captivates the senses. With each gentle bite, the fish flesh melts on the tongue. The exquisite taste resembles a fresh spring breeze blowing across the surface of a lake, bringing joy and relaxation. Additionally, Jumping Fish is highly nutritious, being rich in proteins and low in fat, making it beneficial for overall health.
Ingredients for Jumping Fish
| Bass | A piece of |
| Salt | 5g |
| Cooking wine | 10g |
| Green onion | 10g |
| Ginger | 8g |
| Garlic | 7g |
| Pickled Chilli | 20g |
| Small chili pepper | 6g |
| Baby Chinese cabbage | 400g |
| Steamed fish soy sauce | 12g |
| Starch | 8g |
Steps:
1.Prepare a fresh sea bass. Remove the scales by scraping them off. Insert chopsticks into the fish’s mouth, twist them around to remove the gills and internal organs. Clean the fish thoroughly. Make shallow cuts on both sides of the fish’s back without cutting through, allowing for better marination.
2.Place the fish in a bowl. Add 3 grams of salt and 10 grams of cooking wine. Rub the fish with your hands to ensure even distribution. This helps to reduce any fishy odor and cleanses the blood vessels. Let it marinate for ten minutes.
3.Prepare some garnishes. Cut a small section of white part from a large spring onion into segments. Slice a small piece of ginger into ginger slices. Put them in a separate bowl. Pound another small piece of ginger and mince it. Crush a few cloves of garlic and chop them finely. Prepare a handful of pickled peppers and chop them. Take a small handful of small chili peppers, rinse them clean, and slice them into rings. Mix them with the chopped pickled peppers. Vertically cut a baby bok choy a few times. Remove the sea bass from the water and wash away any blood vessels or mucus. Place it in the bowl.
4.Blanch the baby bok choy in boiling water. Bring a pot of water to boil, add 2 grams of salt and a drizzle of cooking oil. Adding oil makes the blanched baby bok choy look fresher. Once the water boils, quickly blanch the baby bok choy until it softens, then remove and drain excess water. Arrange them at the bottom of a serving plate.
5.In another pot, bring water to boil. The amount of water should be sufficient to fully submerge the sea bass. Add 2 grams of salt, 10 grams of cooking wine, the white part of the spring onion, and ginger slices. Once the water boils, carefully place the sea bass into the pot and cook for 5 minutes. Adding the sea bass after the water boils helps to retain the firm texture of the fish. After cooking the sea bass, carefully remove it from the pot and place it on top of the baby bok choy. Handle the fish gently to avoid breaking it apart.
6.Prepare a sauce to pour over the sea bass. Heat oil in a pan, add minced ginger, minced garlic, chopped pickled peppers, small chili peppers, stir-fry for 2 minutes to bring out the spiciness. Add half a tablespoon of water and use a spoon to continuously stir the mixture. Pour in 10 grams of steamed fish soy sauce, thicken the sauce with a little water starch. Drizzle 3 grams of sesame oil to enhance the flavor and appearance. Once the sauce thickens and coats the fish, turn off the heat. Evenly pour the sauce over the sea bass. This delicate and delicious Jumping Fish is now ready to be served.
Tips
1.Do not overcook the fish, as it may result in tough flesh.
2.Avoid flipping the fish during cooking to prevent it from breaking apart.
3.Refrain from adding cilantro while cooking the fish, as it can impact the fish’s texture.
Jumping Fish, with its distinctive texture, delectable flavor, and abundant cultural connotations, has become a precious gourmet dish gifted by nature. While enjoying the taste of Jumping Fish, we not only experience the temptation of food but also appreciate the profound cultural heritage of the local region. The next time you walk along a riverside and observe the lively movements of these fish, why not try tasting their deliciousness? In doing so, you may discover the fascinating blend of nature and human culture.