Dragon Whisker Mandarin Fish
Debone the mandarin fish and cut into fine shreds, then coat with starch, briefly pass through oil, and finish with a cornstarch slurry. Stir-fry together with shredded ham, blanched greens, and egg-thread (shredded omelet).
Ingredients
Mandarin fish (deboned, keeping head and tail, cut into 3-inch long fine shreds)
900 g
Cooked ham (cut into fine shreds)
75 g
Cabbage leaves (cut into fine shreds)
75 g
Egg sheet (cut into fine shreds)
1/2
Shaoxing wine
75 g
Egg whites
2
Water caltrop starch
200 g
Fine salt
4 g
Scallion-ginger juice
a pinch
MSG
a pinch
Sesame oil
a pinch
Clear broth (not in original ingredient list, used in steps)
about 50 g
Instructions
1
Step 1
Debone the mandarin fish (keeping the head and tail), and slice into 3-inch long fine shreds. Also cut the ham, cabbage leaves, and egg sheet into fine shreds.
2
Step 2
Combine the egg whites, water caltrop starch, fine salt, and Shaoxing wine until smooth. Coat the fish shreds in the mixture, then briefly stir-fry in moderately hot oil just until loosened, and remove immediately.
3
Step 3
Add the clear broth (about 50 g), fine salt, and water caltrop starch to the wok to form a glaze. Return the fish shreds, toss briefly, then immediately plate in the center of a fish-shaped dish.
