Yuncheng Steamed Fish
Hand-Pulled Noodles

A rustic specialty combining tender steamed catfish topped with a punchy fermented chili sauce and thick, chewy hand-pulled wheat noodles.

Ingredients

• 1 whole catfish
• 500 g all-purpose flour
• 1 egg
• 230 g water
• 100 g chopped chili sauce for fish heads
• 50 g pickled peppers
• 30 g red chilis
• 1 bunch green onions
• 1 thumb ginger
• 5 cloves garlic
• 1 tbsp oyster sauce
• 1 tbsp cooking wine
• to taste salt, chicken essence, and MSG
• to taste white and black pepper
• optional Donggu soy sauce
• optional cilantro

Instructions

1. 1Soak the fish

   

   Place the cleaned catfish into a bowl of water. Soak it thoroughly to draw out and remove any residual blood, which helps eliminate fishy odors before cutting.

   Tip: Changing the water a couple of times during soaking will ensure the fish is completely clean.
2. 2Cut into chunks

   

   Take the soaked and drained catfish and cut it into small, bite-sized pieces. Make sure to slice any thicker parts slightly thinner so that the fish cooks evenly.

   Tip: Keep the pieces uniform in size for consistent cooking.
3. 3Marinate the fish

   

   Place the fish pieces into a bowl and add green onions, ginger, salt, chicken essence, MSG, oyster sauce, white pepper, black pepper, and cooking wine. Toss everything well to coat the fish evenly and let it marinate for at least one hour.

   Tip: Massaging the marinade into the fish gently by hand will help the flavors penetrate better.
4. 4Roll out the dough

   

   After kneading flour, an egg, salt, and water into a smooth dough, transfer it to a flat surface. Use a wooden rolling pin to flatten the dough into a large, even circle.

   Tip: Letting the dough rest for a few minutes before rolling will make it much more pliable.
5. 5Form thin noodles

   

   Cut the rolled dough into strips. Using your hands, gently roll and stretch each strip on the work surface into a long, thin noodle.

   Tip: Apply light, even pressure when rolling to keep the noodles uniform in thickness.
6. 6Coil the noodles

   

   Coil the stretched, thin noodles neatly in a circular pattern inside a bowl. Make sure to coat both the bottom of the bowl and the noodles with a layer of oil to prevent them from sticking together.

   Tip: Generously oiling the noodles allows them to rest and stretch further without breaking when cooked.
7. 7Sauté the green onions

   

   Heat a small amount of oil in a hot wok over low heat. Add the chopped green onions and sauté them for a minute or two until their moisture begins to evaporate and they become fragrant, providing a savory base for the sauce.

   Tip: Keep the heat low during this initial step to prevent the onions from browning too quickly while you extract their natural oils.
8. 8Add the chilis and aromatics

   

   Incorporate the minced ginger, garlic, chopped red chilis, and pickled peppers into the wok one by one. Continue to sauté the mixture until the moisture has cooked down, concentrating the flavors of the peppers and garlic.

   Tip: Sautéing the aromatics individually for a moment before adding the next ensures that each ingredient is properly cooked and its flavor is fully released.
9. 9Season the marinated fish

   

   After marinating the catfish pieces for at least one hour, arrange them in a large metal dish. Use a spoon to evenly spread the prepared savory chili sauce over the top of the raw fish, ensuring every piece is well-coated.

   Tip: The sauce should be slightly salty as it needs to penetrate and season the fish thoroughly during the steaming process.
10. 10Steam the marinated fish

    

    Place the prepared fish pieces into a steamer, starting with cold water. Once the water reaches a boil, steam the fish for fifteen minutes until the flesh is opaque and tender. The chili sauce will meld with the fish juices to create a flavorful broth during this process.

    Tip: If the flavor seems too light after steaming, you can drizzle a small amount of Donggu soy sauce over the fish to enhance the savory notes.
11. 11Stretch and cook the noodles

    

    While the fish is steaming, take the rested dough strips and pull them thin by hand. Drop the stretched noodles into a pot of boiling water and cook them until the water has boiled twice to achieve the perfect chewy texture.

    Tip: Ensure the dough strips are well-coated in oil while resting to make them elastic and easy to stretch without breaking.

Storage & Reheating

Burn It Off

Frequently Asked Questions