Embroidered Ball Whole Fish

Name: Embroidered Ball Whole Fish
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 750 g yellow croaker (scale scraped, gills and innards removed, rinsed clean, meat removed, bones kept); 100 g pork fat (julienned); 20 g soaked dried shiitake mushrooms (julienned); 20 g winter bamboo shoots (julienned); 15 g ham (julienned); 15 g green peas; 5 g refined salt; 20 g sugar; 15 g Shaoxing wine; 15 g minced scallion; 10 g minced ginger; 15 g egg white; 50 g starch (part used as wet starch slurry); 150 g clear broth; 3 g chicken fat

A Shandong (Lu) dish: yellow croaker fillets and finely shredded aromatics are formed into small meatballs and arranged neatly on either side of the fish skeleton. The assembled fish is steamed until just cooked through, topped with a glossy sauce, and served as a colorful, eye-catching centerpiece.

40 min

Easy

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Ingredients

yellow croaker (scale scraped, gills and innards removed, rinsed clean, meat removed, bones kept) 750 g

pork fat (julienned) 100 g

soaked dried shiitake mushrooms (julienned) 20 g

winter bamboo shoots (julienned) 20 g

ham (julienned) 15 g

green peas 15 g

refined salt 5 g

sugar 20 g

Shaoxing wine 15 g

minced scallion 15 g

minced ginger 10 g

egg white 15 g

starch (part used as wet starch slurry) 50 g

clear broth 150 g

chicken fat 3 g

Instructions

Handle the Fish Skeleton

Scale the yellow croaker, remove the gills and innards and rinse clean. Split open from the lower jaw, tap with the back of the knife to loosen the head, slice off the fish meat and peel off the skin for later use. Keep the backbone and head intact in their original shape, and place them in a serving plate.

Make the Filling

Cut the fish meat, shiitake mushrooms, winter bamboo shoots, ham, and pork fat into strips 3.5 cm long and 0.2 cm wide and thick. Place in a bowl, add refined salt, sugar, Shaoxing wine, minced scallion, minced ginger, egg white, and wet starch slurry, and mix well into a filling.

Shape and Steam

Squeeze into 12 balls about 2 cm in diameter, arrange on both sides of the skeleton in the plate to resemble a whole fish. Steam over high heat until cooked, then remove.

Pour the Sauce

Pour the original broth into a wok, add clear broth, Shaoxing wine, refined salt, and green peas, bring to a boil. Thicken with wet starch slurry, drizzle with chicken fat, and pour over the fish to finish.