Was over at Fu Xiao Xian with a friend for dinner recently, where we enjoyed their Yunnan-style pressure-steamed fish, along with some of their other dishes.

We paired the Qingjiang fish with their spicy sour bamboo shoot soup base. The cooking process was pretty interesting; the fish was naturally pressure-steamed at high heat to extract its natural flavour and nutrition, while a woven bamboo hat was used as a wok lid to preserve the temperature and aroma. Taste-wise, the fish was fresh and tender, while the soup was comforting, with a nice balance of tangy and spice! You can also add on additional ingredients (I’d recommend the Sliced Fresh Beef w/ Raw Egg and Fried Tofu Skin!) into the pot to have it together with the fish (the recommendation is to drink the soup first, then eat the fish, before adding in the other ingredients) in the appetising broth!