Last Updated on March 29, 2022 by Simon Fan
Steaming fish with black mushrooms (shiitake) and goji berries is a great way to create a dish that’s at once familiar and new.
My recipe is inspired by a dish from the city of Ningbo in Zhejiang Province. Ningbo locals like to make “yellow fish steamed with yellow wine,” in which yellow croaker is steamed with a generous amount of Shaoxing wine—arguably the most famous among various types of yellow wine from China—together with scallions, ginger, and soy sauce. What makes their dish unique is the inclusion of black mushrooms and goji berries, which add enchanting flavors and colors to the dish.
Because yellow croaker is not easily available in the US, I’ve created a recipe that works with any mild-flavored white fish. If you would like to use a whole fish instead of fillets, steam for about 10 minutes.
Try my other fish recipes too, such as Shanghai-style steamed fish with ham, bamboo shoots, and shiitake mushrooms.
Steamed fish with black mushrooms and goji berries
Serves 2
Ingredients
2 small fillets of mild-flavored white fish (such as branzino or striped bass), about 8 oz (230 g) total
1 tablespoon Shaoxing wine
2 scallions
1-inch (2.5 cm) piece of ginger, thinly sliced
16 goji berries, placed in a spice bag
5 small dried black mushrooms (shiitake), soaked in ½ cup (120 ml) warm water until softened, about 30 minutes
Soy sauce
Freshly ground white pepper
Zhenjiang vinegar
1 teaspoon vegetable oil
Directions
- In a bowl, marinate the fish with the wine for 15 minutes.
- Thinly slice one scallion green and reserve for garnish. Cut the remaining scallions into 1-inch (2.5 cm) pieces. Scatter about a third of the scallions and ginger on a heatproof deep plate that fits into your steamer. Transfer the fish and wine to the plate and scatter the remaining scallions and ginger on top of and around the fish. Add the goji berries.
- Remove the stems of the soaked mushrooms. Cut the caps in half and add them, along with the strained soaking liquid, to the plate. Steam over high heat until the fish is just cooked through, about 5 minutes.
- Transfer the fish fillets to a deep serving plate or two separate plates, and discard the scallions and ginger. Arrange the mushrooms and goji berries (from the spice bag) beautifully on the plate(s). Cover to keep them warm.
- Strain the cooking liquid into a small saucepan. Bring to a boil, then turn off the heat. Season to taste with soy sauce, pepper, and a few drops of vinegar. Pour the liquid around the fish and drizzle with the oil. Serve garnished with the scallion green.
