At the table
Take small portions and carefully remove bones before eating.
Contains fish and chicken stock; small bones may remain.
The usual steamed version is not chili-hot; garnishes and seasonings vary by kitchen.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Blunt-snout bream is the fish used for this preparation.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory fish and chicken-stock flavour.
- Chili heat
- Texture
- Tender steamed flesh with bones still present.
- How it’s made
- Steam the prepared whole fish with shiitake, winter bamboo shoots and chicken stock.
Blunt-snout bream is the fish used for this preparation.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Hubei.
Ask if they have it first
请问你们有鄂州清蒸武昌鱼吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
The Wuchang in Ezhou’s Fish
Wuchang in this fish’s name points to the old name of Ezhou, rather than today’s Wuchang district in Wuhan. Blunt-snout bream is the fish used here. Steaming it whole with shiitake, winter bamboo shoots and chicken stock keeps the fish at the centre of the dish. Serve portions from the platter and remove bones carefully; a whole steamed fish is not a boneless fillet.