粉蒸鮰鱼 Steamed Catfish with Ground Rice

鱼与米的天作之合，是“鱼米之乡”献给味蕾的温柔馈赠。 A perfect pairing of fish and rice, this dish brings the bounty of the land to your palate. 

推荐理由 粉蒸技艺巧烹江鲜，米粉裹挟鱼脂香，鱼肉鲜嫩滑爽，口感层次丰富，风味独树一帜。 

Highlights The powder-steaming technique brings out the best of the fresh Yangtze catfish. As it steams, the seasoned rice absorbs the natural richness of the fish, creating a tender, delicate dish with a remarkable depth of flavor.

故事渊源 粉蒸本为湖北传统烹饪法，多用于肉类，武汉厨师大胆创新，将 其用于更为娇嫩的鮰鱼。这道菜体现了武汉饮食文化中不拘一格、勇 于尝试的精神。蒸制过程中，米粉吸收鱼之鲜汁，鱼肉沾染五谷之香， 是长江馈赠与农家智慧的美妙结合。 About the Dish Steaming with seasoned ground rice is a traditional Hubei cooking technique, typically reserved for meat dishes. Wuhan chefs boldly adapted it to the delicate flesh of catfish, creating a dish that reflects the city’s spirit of culinary innovation and exploration. As the fish steams, the seasoned ground rice absorbs its savory juices, while the fish takes on the subtle aroma of rice—a delightful combination of the Yangtze River’s bounty and the wisdom of local cooking traditions. 制作方法 鮰鱼切块，用盐、料酒、姜末、胡椒粉等腌制，裹上炒香磨碎的 蒸肉米粉。垫以红薯或芋头块，上笼旺火蒸熟，出锅撒上葱花、胡椒 粉，淋热油激香。 Preparation Cut the catfish into bite-sized pieces and marinate with salt, cooking wine, minced ginger and white pepper. Coat the fish chunks evenly with toasted and seasoned ground rice before placing them over sweet potato or taro pieces. Steam over high heat until cooked through. Finish by sprinkling with chopped scallions and white pepper, then drizzle with hot oil to release their aroma.