Why is jade perch the preferred fish for the steamed noodles?

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Jade Perch's Ideal Texture Makes It Suitable for Steaming

Jade perch is the preferred fish for the Teochew steamed noodles due to its specific texture, which holds up exceptionally well during the steaming process. The proprietor of the stall, Beh Soo Leng, makes a dedicated effort to source this particular fish from Taiping, even travelling to her hometown weekly to ensure its availability. This commitment underscores the importance of the jade perch's quality for the dish.
Sourcing from Taiping

The chosen jade perch is sourced from Taiping, a location Beh Soo Leng visits weekly to procure the fish. This regular sourcing trip highlights her meticulous approach to ingredient selection, ensuring that only the freshest and most appropriate fish makes it into her Teochew steamed noodle preparation.
Texture Resilience During Steaming

The primary reason for selecting jade perch is its inherent texture, which is described as perfect for enduring the steaming method. Unlike some other types of fish that might break apart or become mushy when subjected to heat and moisture, jade perch maintains its structural integrity. This allows the fish to remain flaky and tender while still being well-cooked.
Culinary Suitability for Teochew Flavours

While the provided information focuses on the textural aspect, the preference for jade perch in Teochew cuisine generally points to its ability to absorb and complement the dish's characteristic savoury, sour, and spicy flavour profile. Its mild taste serves as an excellent base for the complex broth and seasonings used in Teochew steamed dishes.

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Why is jade perch the preferred fish for the steamed noodles?

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