Braised Fish White

Name: Braised Fish White
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 125 g Grass carp fish meat paste; 10 g Cooked ham (cut into 10 diamond-shaped slices); 2 (about 50 g) Egg whites (beaten); 10 g Green leafy vegetables; 10 g Scallion knot; 7 g Fine salt (5 g for mixing the fish paste, 2 g for seasoning); 2.5 g MSG (1.5 g for the fish white mixture); 10 g Shaoxing wine; 10 g Ginger juice water; 15 g Starch; 200 g White stock; 15 g Cooked lard; 10 g Cooked chicken oil

White as jade in color, fresh and silky in texture — a classic Zhejiang braised dish.

45 min

Easy

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Ingredients

Grass carp fish meat paste 125 g

Cooked ham (cut into 10 diamond-shaped slices) 10 g

Egg whites (beaten) 2 (about 50 g)

Green leafy vegetables 10 g

Scallion knot 10 g

Fine salt (5 g for mixing the fish paste, 2 g for seasoning) 7 g

MSG (1.5 g for the fish white mixture) 2.5 g

Shaoxing wine 10 g

Ginger juice water 10 g

Starch 15 g

White stock 200 g

Cooked lard 15 g

Cooked chicken oil 10 g

Instructions

Preparing the Fish White Mixture

Place the fish paste in a large bowl, add 100 g of water and 5 g of salt, and stir until sticky. Then add another 100 g of water and beat until elastic, then add the ginger juice. Beat the egg whites until smooth, add 1.5 g of MSG, and stir into the fish white mixture. Cut the ham into 10 diamond-shaped slices.

Blanching the Fish White

Fill a pot halfway with water and place over heat. Use a ladle to scoop the fish white mixture into the pot piece by piece, then move it over the flame to blanch. When the underside turns white, flip the fish pieces. When the water at the edge boils, add cold water. Once both sides have turned a jade-white color, the "fish white" is done.

Braising

Heat a wok over high heat, add 15 g of lard, add the scallion segments and stir-fry until fragrant. Add the Shaoxing wine and white stock (subsequent steps from the original text are missing).