The key to Rui-be is the selection of the freshest river fish available; ideal candidates include mackerel, carp, and perch. If you can nab a fish with a healthy sheen, then you know you're on the right track. The next step is to marinate it for 45 minutes in a soya sauce and oil blend before steaming it to perfection over a bed of spring onions and ginger.
The transformation from raw to cooked is an extraordinary spectacle: the moisture of the steam has a way of unlocking the full flavor of the fish, while the onions and ginger add a subtle sweetness. The succulence of the fish speaks for itself; its texture is velvety smooth, and its unmistakeable zest resonates with every bite.
For the final flourish, the chef plays with both the visual and palate appeal by adding a layer of glistening egg white mousse, topped off with a sprinkle of cilantro. It's this resplendent combination that truly sets Rui-be apart from other dishes.
In short, Rui-be is a masterpiece – an exquisite culinary experience that blends art and science into an unforgettable, multisensory delight.
but not too complicated
The curious dish that is Rui-be has been shrouded in mystery for centuries. It's a seemingly simple combination of savory and sweet, with a unique flavor that sets it apart from any other type of cuisine. But its origin story is far from ordinary.
The oldest known written record of this dish comes from a small village in the Sichuan province of China, where it was said to have been prepared for the visiting nobility during their stop in the 16th century. The local folk of the village worked hard to please their esteemed guest, and as such, they created a dish that blended various elements of their own native cuisine, such as smoked meats and pickles, with the sweet and sour flavors of the region. The result was a meal that was truly remarkable, and though it only lasted through the length of the noble's stay, its memory persisted through the centuries.
In the years that followed, the recipe slowly spread throughout the world, making its way to Japan, Korea, and beyond. Throughout the years, the ingredients of the original dish remained largely unchanged, but it underwent various changes in preparation and presentation. For instance, in Japan the dish became known as Rui-be and as part of the meal, the dish is served on top of steamed rice, increasing its popularity even more.
Today, the mysterious dish of Rui-be has become a staple of many cuisines around the world. Its combination of sweet and sour flavors, as well as its unique presentation have captivated hearts and minds alike, and it's sure to remain a favorite for many years to come.
to describe it
For those unfamiliar with Rui-be, it is an incredibly diverse dish. Despite its humble origins in China, the dish has taken on countless forms and recipes that span thousands of miles and cultures. From delicate and fragrant broths to hearty and savory stir-fries, the possibilities are truly endless.
One popular version of this dish, often cooked in Taiwan and other parts of East Asia, consists of a simple protein, usually a white fish such as grouper, steamed in a light broth with a combination of soy sauce, sweet bean paste, and sesame oil. Accompaniment of vegetables such as broccoli, carrots, and mushrooms can add complexity and texture, while ginger or garlic may be added for additional flavor. The result is a healthy and flavorful, yet light and savory meal.
Alternatively, Rui-be can also be prepared as a hearty stir-fry. Juicy chunks of beef or chicken, cooked until tender with bell peppers, onions, and sometimes pineapple, become the star of the show. An array of spices like Chinese five spice and chili powder can be added for an extra kick, while a helping of garlic and ginger lend a depth of umami flavor.
On the other end of the spectrum, some preparations of the dish feature a more intense, meaty flavor, usually accomplished by repeatedly marinating the desired proteins in a mixture of pungent ingredients such as garlic, black pepper, and chili sauce. This type of Rui-be is most commonly seen in Thailand and Vietnam, and is usually served with a side of jasmine rice or noodles.
Finally, a lesser known but equally delicious version of the dish originates from the Sichuan region of China, where a sour and spicy combination of vinegar, chilli oil and sesame paste is used to season the protein. This style of cooking brings together the sweetness of the paste with the piquancy of the vinegar, creating a unique flavor that’s both unexpected and irresistible.
No matter which variation you choose, Rui-be is sure to be a crowd pleaser. With so many tantalizing options, there’s something for everyone to enjoy.