When it comes to the culinary landscape of Beijing, the city is a treasure trove of flavors and traditions. Among its many delights, one dish stands out for its rich history and unique preparation: Mendun fish. This iconic meal not only reflects the cultural tapestry of Beijing but also embodies the essence of communal dining and local ingredients.
What is Mendun Fish?
Mendun fish, often referred to as “Steamed Fish with Fermented Bean Paste,” hails from the capital’s ancient culinary repertoire. The term ‘Mendun’ refers to the steaming method traditionally used in its preparation. The dish features whole fish, typically grass carp or crucian carp, steamed to perfection and generously smothered in a fragrant sauce made from fermented bean paste, soy sauce, ginger, garlic, and a medley of aromatic herbs.
The combination of the fish’s natural taste and the flavorful sauce creates a delightful dish that showcases the harmony of Beijing’s regional ingredients. This recipe has been passed down through generations, cherished by families and food lovers alike.
Ingredients You’ll Need
To create an authentic Mendun fish, you’ll need the following ingredients:
1 whole fish (preferably grass carp or crucian carp, cleaned and scaled)
3 tablespoons fermented bean paste (sweet or spicy depending on preference)
2 tablespoons soy sauce
1 tablespoon Shaoxing wine
4 cloves of garlic, finely minced
1inch piece of ginger, finely julienned
1 tablespoon sugar
Green onions, chopped for garnish
Fresh cilantro for garnish
Water for steaming
StepbyStep Recipe
1. Preparation of the Fish: Start by rinsing your fish thoroughly under cold water. Make three diagonal slits on each side of the fish to allow the sauce to penetrate and enhance the flavors. Pat the fish dry with a paper towel.
2. Making the Sauce: In a bowl, combine the fermented bean paste, soy sauce, Shaoxing wine, minced garlic, ginger, and sugar. Mix well to create a flavorful marinade.
3. Marinating the Fish: Generously rub the sauce over the fish, ensuring it gets into the slits and the inside cavity. Allow the fish to marinate for at least 30 minutes, allowing the flavors to meld.
4. Steaming Setup: Prepare a wok or a large pot with water. Place a steaming rack or a plate inside, ensuring it doesn’t touch the water. Bring the water to a gentle boil.
5. Steaming the Fish: Once the water is boiling, carefully place the marinated fish onto the steaming rack. Cover with a lid and steam for about 1520 minutes, depending on the size of the fish. The flesh should be tender and opaque when cooked.
6. Garnish and Serve: Once done, remove the fish from the steamer. Drizzle some additional soy sauce over the top, and sprinkle with chopped green onions and fresh cilantro for a pop of color and freshness.
Serving Suggestions
Mendun fish is best enjoyed with a side of steamed rice, which perfectly balances the robust flavors of the dish. Pairing it with stirfried seasonal greens or pickled vegetables enhances the dining experience, providing a crunchy texture against the smooth fish. Family and friends can gather around the table to share the dish, reflecting the essence of Chinese dining culture—communal, warm, and filled with joy.
The Legacy of Mendun Fish
As you savor each bite of Mendun fish, you’re not just tasting a dish; you’re partaking in a legacy that connects generations of Beijingers. Traditionally enjoyed at family gatherings and festive occasions, this dish is a celebration of flavors, family, and the cultural richness of Beijing cuisine. Whether you’re living in Beijing or elsewhere, creating Mendun fish at home is a delightful way to keep this culinary tradition alive and share a piece of Beijing’s history with loved ones.
So, gather your ingredients, ignite your love for cooking, and enjoy the process of bringing a taste of Old Beijing to your table!