Pomfret with Rice Cakes 鲳鱼年糕

Pomfret with Rice Cakes (鲳鱼年糕) is a Zhejiang braise of pomfret, a silvery sea fish, cooked together with chewy rice cakes (年糕, niangao). In 2018 the China Cuisine Association (中国烹饪协会) put it on its list of ten classic dishes of Zhejiang, in its first release of 'China Cuisine' regional classics, alongside West Lake Vinegar Fish (西湖醋鱼) and Pork Braised with Dried Salted Greens (干菜焖肉).

How it is made

Hangzhou Net describes the version served as a signature dish at Hua Xiaobao (花小宝), a Hangzhou restaurant: a white pomfret from the East China Sea of about half a jin (roughly 250 g), hand-pounded rice cakes from farms in Zhuji (诸暨), and five-year-old Huadiao (花雕) rice wine with soy sauce and sugar. The fish and cakes are simmered slowly over low heat, then the sauce is reduced over a fierce flame.

Flavour and texture

In the Hua Xiaobao version the long braise drives the seasoning into the flesh of the fish; the sauce ends up rich, savoury and sweet, and the rice cakes stay springy while soaking up the flavour. At a Taizhou-style restaurant in Hangzhou, Hangzhou Net's reviewer saw silvery pomfret on the open display; the house cooks it with rice cakes, and the reviewer noted the tender flesh, few bones and fresh taste of the sea.