Clear-Steamed Zhu Guo Fish

Name: Clear-Steamed Zhu Guo Fish
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 1 Zhu Guo fish (750g); 15 g Shaoxing wine; 30 g Ham (cut into 5cm long, 1cm wide, 0.5cm thick willow leaf slices); 5 g Fine salt; 25 g Rehydrated shiitake mushrooms (cut into 5cm long, 1cm wide, 0.5cm thick willow leaf slices); 7 g MSG; 65 g Cooked winter bamboo shoots (cut into 5cm long, 1cm wide, 0.5cm thick willow leaf slices); 500 g Clear meat broth; 10 g Green onion strips; 1.5 g Sesame oil; 2 g Ginger slices

A famous summer dish from coastal Fujian, prepared by steaming guo fish as the core ingredient. It features a clear broth, fresh flavor, and tender, soft flesh.

40 min

Easy

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Ingredients

Zhu Guo fish (750g) 1

Shaoxing wine 15 g

Ham (cut into 5cm long, 1cm wide, 0.5cm thick willow leaf slices) 30 g

Fine salt 5 g

Rehydrated shiitake mushrooms (cut into 5cm long, 1cm wide, 0.5cm thick willow leaf slices) 25 g

MSG 7 g

Cooked winter bamboo shoots (cut into 5cm long, 1cm wide, 0.5cm thick willow leaf slices) 65 g

Clear meat broth 500 g

Green onion strips 10 g

Sesame oil 1.5 g

Ginger slices 2 g

Instructions

Initial Preparation

Scale and remove the gills of the fish, wash thoroughly, and remove the innards. Blanch briefly in a pot of 70°C hot water, then transfer into clean water to soak. Scrape off the small black spots left behind from the scales to reveal the white skin, and rinse once more with water.

Cutting

Make diagonal cross-hatch cuts on both sides of the fish, and make a shallow chop at both the head and tail. Place the fish into a soup bowl.

Arranging Ingredients

Cut the shiitake mushrooms, winter bamboo shoots, and ham into willow leaf slices, and arrange them together on top of the fish. Then add the Shaoxing wine, fine salt, MSG, green onion strips, ginger slices, and clear meat broth.