The pursuit of a perfect plate of poached perch is a journey into the heart of culinary simplicity and sophistication. The perch, with its tender flesh and minimal bones, presents itself as an ideal candidate for a dish that is both nutritious and palatable across generations.
Ingredients:
- Perch: 1 whole
- Ginger: Sliced and julienned as needed
- Green Onions: 2 stalks
- Salt: To taste
- Cooking Wine: 2 tablespoons
- Light Soy Sauce: 1 tablespoon
- Oil: As needed
- Cornstarch: A small spoonful
- Pepper: A pinch
Recipe:
1 Begin with a fresh perch, preferably prepared by an experienced fishmonger to ensure a boneless experience. This meticulous preparation is the first step towards a dish that can be enjoyed by both the young and the old with ease.
2 Clean the fish head and bones thoroughly, setting them aside for later use. This step is instrumental in ensuring that every part of the fish contributes to the final bouquet of flavors.
3 Slice the perch flesh from the tail end, at an angle, creating fillets of about 3mm thickness. Rinse the slices and soak them in salted water for about ten minutes. This brining process enhances the freshness and mitigates the fishy odor.
4 Prepare the aromatics by slicing the white part of the green onions and ginger into juliennes. Combine these with cooking wine to create a fragrant base for the fish.
5 After the fish fillets have been drained, season them with a balanced mix of salt, sugar, pepper, and chicken essence (optional). Gently massage the mixture into the fillets, then incorporate the onion and ginger wine mixture.
6 Dust the fillets with a small spoonful of cornstarch, ensuring an even coat for a silky finish.
7 Lastly, blend in a suitable amount of cooking oil with the fish. This will prevent the fillets from sticking together during the poaching process.
8 As for the fish head and bones, season them similarly with salt, pepper, and cornstarch. Arrange them on a steaming plate, topped with ginger slices, and steam over high heat for five minutes.
9 Once steamed, discard any excess liquid and ginger slices from the fish head and bones to maintain the purity of flavors.
10 In a separate pot, bring water to a boil and gently add the seasoned fish fillets. Scatter them with chopsticks to prevent sticking.
11 When the water returns to a boil, the fillets are ready. Remove them with a slotted spoon and lay them over the steamed fish head and bones.
12 Sprinkle the beautifully cut green onion juliennes over the fish, adding a pop of color and a fresh aroma.
13 In a pan, heat oil until it reaches the smoking point, then pour it over the green onions, allowing the heat to release their fragrant oils.
14 To complement the dish, prepare a light sauce by diluting soy sauce with boiled water. This technique reduces the saltiness, allowing the natural flavor of the fish to shine through without darkening the dish.
15 Drizzle the sauce around the edges of the steaming plate, enveloping the fish in a subtle, savory bath.
Pro Tips:
- Soaking the prepared fish in salt water not only cleanses it but also improves the texture and taste.
- Diluting soy sauce with hot water tempers the saltiness and keeps the visual appeal of the dish light and inviting.