Clear-Steamed Red Snapper

Name: Clear-Steamed Red Snapper
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 750 g Red snapper (scaled, gills and entrails removed, washed, scored with willow-leaf cuts); 20 g Pork back fat (scored, cut into strips); 20 g Dried mushrooms (sliced); 15 g Ham (sliced); 20 g Winter bamboo shoots (sliced); 25 g Baby bok choy (sliced); 15 g Shaoxing wine; 10 g Sichuan peppercorns; 150 g Clear broth; 25 g Scallion segments (cut into small pieces); 10 g Ginger slices; 3 g Chicken fat; to taste Fine salt (amount not specified in the original)

A signature Shandong cuisine preparation: red snapper is scored with decorative cross-cuts, topped with aromatics, and steamed to preserve its natural juices, resulting in tender, delicately flavored flesh.

50 min

Easy

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Ingredients

Red snapper (scaled, gills and entrails removed, washed, scored with willow-leaf cuts) 750 g

Pork back fat (scored, cut into strips) 20 g

Dried mushrooms (sliced) 20 g

Ham (sliced) 15 g

Winter bamboo shoots (sliced) 20 g

Baby bok choy (sliced) 25 g

Shaoxing wine 15 g

Sichuan peppercorns 10 g

Clear broth 150 g

Scallion segments (cut into small pieces) 25 g

Ginger slices 10 g

Chicken fat 3 g

Fine salt (amount not specified in the original) to taste

Instructions

Prepare the Fish

Scale the red snapper, remove the gills and entrails, and wash it clean. Score the body with 1.7 cm square willow-leaf cuts, blanch briefly in boiling water, then remove. Sprinkle evenly with fine salt and arrange neatly on a plate.

Prepare the Ingredients

Score the pork back fat and cut it into strips 3.3 cm long and 1 cm wide. Cut the scallions into small segments and slice the ginger. Slice the dried mushrooms, winter bamboo shoots, ham, and baby bok choy into pieces 1 cm wide and 3.3 cm long.

Steam the Fish

Place the fish in a fish-shaped plate. Add the Shaoxing wine, Sichuan peppercorns, and clear broth. Evenly arrange the pork back fat, scallion segments, ginger slices, dried mushrooms, and ham on top of the fish. Steam over boiling water for 20 minutes until cooked through, then remove. Pour the broth into a wok, discard the scallions, ginger, and Sichuan peppercorns. Blanch the baby bok choy in the broth and arrange neatly on top of the fish.