Better Than Crab (Mock Crab)

Name: Better Than Crab (Mock Crab)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 450 g yellow croaker meat (cleaned, steamed, skin and bones removed); 100 g duck egg yolks (beaten in a bowl); 15 g scallion segments (washed and smashed); 15 g ginger (washed and smashed); 15 g Sichuan peppercorns; 5 g fine salt; 15 g Shaoxing wine; 150 g clear broth; 60 g wet cornstarch; 100 g peanut oil; to taste minced ginger (amount not listed in original); to taste sesame oil (amount not listed in original)

Mock Crab, a classic Lu (Shandong) cuisine dish, is made by steaming yellow croaker meat, deboning it, then stir-frying with duck egg yolk. It has a soft, tender, silky-smooth texture, with a flavor reminiscent of crab.

40 min

Easy

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Ingredients

yellow croaker meat (cleaned, steamed, skin and bones removed) 450 g

duck egg yolks (beaten in a bowl) 100 g

scallion segments (washed and smashed) 15 g

ginger (washed and smashed) 15 g

Sichuan peppercorns 15 g

fine salt 5 g

Shaoxing wine 15 g

clear broth 150 g

wet cornstarch 60 g

peanut oil 100 g

minced ginger (amount not listed in original) to taste

sesame oil (amount not listed in original) to taste

Instructions

Steam the Fish

Wash the yellow croaker thoroughly and place it on a plate. Wash and lightly smash the scallion segments and ginger, and add them to the plate along with the Sichuan peppercorns, Shaoxing wine, and fine salt. Steam over high heat until fully cooked, then remove and let cool. Peel off and discard the fish skin.

Prepare the Fish Meat

Carefully flake the fish meat, removing all bones and fine pin bones.

Stir-Fry

Crack the duck egg yolks into a bowl and beat until smooth. Add the fine salt, Shaoxing wine, clear broth, wet cornstarch, and the prepared fish meat, and mix everything together well. Heat the peanut oil in a wok over medium heat until it reaches about 50% hot (around 125°C). Add the smashed scallion and minced ginger and fry briefly until fragrant. Pour in the duck egg yolk and fish mixture, reduce to low heat, and gently push and stir until just cooked through. Drizzle with sesame oil, transfer to a serving plate, and sprinkle with minced ginger before serving.