Dali Casserole Fish
A traditional dish from Dali, Yunnan, featuring Erhai bowfish paired with assorted delicacies from the mountains and waters, slow-cooked in a Xiangyun clay pot. The broth is rich and fresh, the fish tender, and the colors vibrant.
Ingredients
Erhai bow fish (live bow fish scaled, gills and internal organs removed, washed, cut into 3 sections, marinated all over with 7g fine salt)
1000 g
cabbage heart (sliced)
100 g
rehydrated squid (sliced)
50 g
rehydrated yulan bamboo shoot (sliced)
40 g
rehydrated sea cucumber (sliced)
30 g
rehydrated pork tendon
40 g
rehydrated shiitake mushroom (sliced)
40 g
firm tofu (cut into 3cm square cubes, blanched in boiling water, drained)
30 g
Yunnan ham slices (sliced)
30 g
dried shrimp
20 g
carrot (sliced)
40 g
scallion (minced)
10 g
ginger (julienned)
20 g
fine salt
20 g
ground white pepper
3 g
MSG
2 g
superior stock
1500 g
sesame oil
20 g
Instructions
1
Prepare ingredients
Live bow fish scaled, gills and internal organs removed, washed, cut into 3 sections, marinated all over with 7g fine salt. Firm tofu cut into 3cm square cubes, blanched in boiling water, drained. Yunnan ham, sea cucumber, squid, carrot, cabbage heart sliced separately, scallion minced, ginger julienned.
2
Heat the casserole
Take an empty 2kg-capacity casserole, place over high heat, and heat until extremely hot.
3
Cook and combine
Pour superior stock into the wok, first add the marinated bow fish and cook until done, then add Yunnan ham slices, sea cucumber slices, squid slices, pork tendon, rehydrated shiitake mushrooms, rehydrated yulan bamboo shoots, dried shrimp, firm tofu, carrot slices, cabbage heart, ginger strips, scallion mince, simmer briefly, skim off surface foam, add 13g fine salt, ground pepper, MSG to taste, and drizzle with sesame oil.
4
Serve in casserole
Place the heated casserole on a heat-resistant trivet, then pour the cooked bow fish and mixture from the wok into the casserole. The casserole retains very high heat, so the dish will still be bubbling when served.
