Lemon Fish of Dai Ethnic Group in Xishuangbanna
Yunnan Jinghong (云南景洪), located in the southwestern part of China, borders countries such as Thailand (泰国) and Laos (老挝), and its culinary style is deeply influenced by surrounding Asian cultures. Here, Lemon Fish (柠檬鱼) is a popular specialty dish among diners. It features fresh fish as the main ingredient, complemented by fresh lemon juice, lemongrass, chili peppers, garlic, and other spices, creating a unique combination of sour and spicy flavors along with a refreshing taste.
Preparation Process
The preparation of Lemon Fish is not complicated, but it requires the selection of fresh fish and lemons. First, the fish is cleaned and cut into pieces, then marinated with salt, cooking wine, and soy sauce for a while to absorb the flavors. Next, the marinated fish pieces are fried in hot oil until they turn golden brown and set aside.
In a wok, an appropriate amount of garlic, ginger, chili, and lemongrass is sautéed to release their fragrance, then an adequate amount of lemon juice and water is added and brought to a boil. The fried fish pieces are then added to the wok and simmered on low heat until the sauce thickens and the fish absorbs the flavor. Finally, some cilantro and chopped green onions are sprinkled on top, and a delicious Lemon Fish dish is ready to serve.
Characteristics and Flavor
The uniqueness of Lemon Fish lies in its refreshing lemon juice and multiple textures. The sour and spicy flavor of the lemon perfectly complements the freshness of the fish, greatly stimulating the appetite. Moreover, the delicate texture of the fish combined with the spices like lemongrass and chili creates a rich layered flavor. Whether served as a main dish or a side dish, Lemon Fish is a culinary delight that should not be missed.
Serving Suggestions
In Yunnan Jinghong, people enjoy pairing Lemon Fish with rice. Pouring the prepared Lemon Fish over rice allows the rice to fully absorb the sour and spicy flavors, enhancing the overall deliciousness and increasing the appetite.
In addition to rice, Lemon Fish can be enjoyed with other ingredients. For instance, it can be served alongside a vegetable salad to enhance both the taste and nutritional value. Moreover, Lemon Fish can be used to make soup, boiled down into a thick broth, and served with noodles or steamed buns, providing a unique flavor experience.
In summary, Lemon Fish is a refreshing and delicious specialty dish from Yunnan Jinghong (云南景洪). Its unique sour and spicy flavor combined with the refreshing taste of lemon leaves a lasting impression. Whether enjoyed as a main course or a side dish, Lemon Fish is a must-try delicacy. If you have the opportunity to visit Yunnan Jinghong for tourism or to taste local cuisine, be sure not to miss this mouthwatering dish.
Ingredients for Dai Style Lemon Fish
- Tilapia (罗非鱼): 1000g
- Yellow lemon (黄柠檬): 1
- Green lemon (青柠檬): 1
- Green onions (小葱): 2-3
- Bird’s eye chili (小米椒): 10g (adjust to taste)
- Ginger (姜): 3 slices
- Steamed fish soy sauce (蒸鱼豉油): 2 tablespoons
- Soy sauce (生抽): 1 tablespoon
- Cooking wine (料酒): a little
- Sugar (白糖): 10g
- Salt (盐): a little
- Oil (油): 1 tablespoon
Steps of Preparation
- Prepare the ingredients: tilapia, yellow lemon, green lemon, onion, bird’s eye chili, green onions, and ginger.
- Cut the bird’s eye chili and green onions into sections and slice the onion.
- Cut half of the yellow lemon into slices and halve the green lemon.
- Manually squeeze the juice from half of the yellow lemon and one green lemon. Remove any seeds that fall in. If the green lemon is small, you may use two.
- Add two tablespoons of steamed fish soy sauce, one tablespoon of soy sauce, a little cooking wine, and a bit of sugar, then mix well.
- Prepare three slices of ginger and the sections of green onion. Slice half of the yellow lemon.
- Stuff the ginger, green onion sections, and two lemon slices into the cavity of the fish.
- Use a clean bag from a supermarket, place the fish inside, pour in the prepared marinade, and add the remaining lemon. Tighten the bag to let the marinade coat the fish, then place it in the refrigerator. After half an hour, turn the fish over and marinate for another half hour.
- Place the marinated fish on a plate, pour out the marinade, sprinkle bird’s eye chili and onion, and evenly sprinkle salt over the fish. Steam it in a pot for 7-8 minutes once the water boils. Turn off the heat and let it sit for 6-7 minutes to finish cooking.
- Once done, sprinkle with chopped green onions and drizzle with a little oil if desired.
- Enjoy your meal! The taste is slightly sour, a bit sweet, and the meat is tender. This is the bite you will love.
