Eight-Treasure Mandarin Fish

Name: Eight-Treasure Mandarin Fish
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Ingredients: 1 (about 750 g) Mandarin fish (remove back spines, scale, pull out gills and entrails together, butterfly from the back, remove backbone and breastbone, wash clean); 25 g Cooked chicken breast (diced); 25 g Dried scallops (diced); 25 g Cooked ham (diced); 25 g Cooked chicken gizzards (diced); 25 g Cooked pork lean meat (diced); 25 g Cooked pork fat (diced); 25 g Rehydrated shiitake mushrooms (diced); 25 g Cooked bamboo shoots (diced); 150 g Pork caul fat; 3 g Ginger slices; 1 (about 5 g) Scallion knot; 2 g Scallion segments; 35 g Shaoxing wine; 3 g Sugar; 5 g Fine salt; 3 g MSG; 250 g Clear broth

A traditional Zhejiang specialty featuring the fish presented whole, with plump, tender flesh and a rich, flavorful eight-treasure stuffing.

50 min

Easy

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Ingredients

Mandarin fish (remove back spines, scale, pull out gills and entrails together, butterfly from the back, remove backbone and breastbone, wash clean) 1 (about 750 g)

Cooked chicken breast (diced) 25 g

Dried scallops (diced) 25 g

Cooked ham (diced) 25 g

Cooked chicken gizzards (diced) 25 g

Cooked pork lean meat (diced) 25 g

Cooked pork fat (diced) 25 g

Rehydrated shiitake mushrooms (diced) 25 g

Cooked bamboo shoots (diced) 25 g

Pork caul fat 150 g

Ginger slices 3 g

Scallion knot 1 (about 5 g)

Scallion segments 2 g

Shaoxing wine 35 g

Sugar 3 g

Fine salt 5 g

MSG 3 g

Clear broth 250 g

Instructions

Prepare the mandarin fish

Remove the back spines, scale the fish, pull out the gills and entrails together, butterfly it open from the back, remove the backbone and breastbone, wash clean, and set aside.

Prepare the eight-treasure filling

Dice the chicken breast, dried scallops, ham, chicken gizzards, lean pork, pork fat, mushrooms, and bamboo shoots (the "eight treasures"). Place them in a bowl with 5 g of Shaoxing wine, 1 g of ginger slices, 1 g of fine salt, and MSG, then marinate to absorb the flavors.

Stuff the fish with the eight treasures

Place the eight-treasure filling inside the fish, reshape it into a whole fish, wrap with pork caul fat, and place in a soup plate. Add 5 g of Shaoxing wine, 2 g of ginger slices, the scallion knot, and clear broth. Steam over high heat for about 15 minutes, then remove the ginger slices and scallion knot after taking it out of the steamer.

Prepare the sauce

In a separate bowl, combine 5 g of Shaoxing wine, 2 g of fine salt, 2 g of MSG, 3 g of sugar, and the scallion segments. Pour the original steaming broth into the bowl and mix well.