At the table
Share fish and noodles from the steamer into your own bowl. Take small bites and check for carp bones even after the main backbone is removed. Let the hot fish and sauce cool slightly.
Ask about chili level and bones. Contains fish and soy; sauce labels may add wheat or seafood. A rice-noodle base does not guarantee gluten-free.
This version uses rice vermicelli beneath fish, rice flour in the layers and tuber starch on the flesh. Other versions replace the noodle base; ask what is underneath.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
This version uses rice vermicelli beneath fish, rice flour in the layers and tuber starch on the flesh. Other versions replace the noodle base; ask what is underneath.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory chili heat and soy.
- Chili heat
- Texture
- Tender silky-coated fish and soft rice noodles.
- How it’s made
- Marinate carp flesh with ginger, soy, salt, MSG and chili paste; coat with tuber starch. Parboil vermicelli and season with soy, salt, MSG, chili paste and rapeseed oil. Layer over green leaves with rice flour, steam, add fish and steam through. Pour over chili paste diluted with boiling water, soy, MSG and oil; add scallion.
This version uses rice vermicelli beneath fish, rice flour in the layers and tuber starch on the flesh. Other versions replace the noodle base; ask what is underneath.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Jiangxi.
About this regional connection
Jiangxi: Local culinary association; not a claim of exclusive origin.
Ask if they have it first
请问你们有兴国米粉鱼吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Xingguo steamed fish with rice noodles
The layered steamer lets seasoned fish and noodles cook together and is brought to the table for sharing.