Emerald Green Mandarin Fish Rolls

Name: Emerald Green Mandarin Fish Rolls
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Ingredients: 200 g Mandarin fish fillet (deboned, cut at an angle into 'double-fly' slices, mixed with 0.3 g salt, rolled with ham shreds, dusted with dry starch); 300 g Tender vegetable stems (choi yuen); 15 g Ham (cut into fine shreds); 1 g Ginger; 0.5 g Minced garlic; 12 g Fine salt (0.3 g for curing the fish, the rest for stir-frying vegetables); 5 g Sesame oil (for thickening sauce); 0.5 g White pepper (for thickening sauce); 18 g Raw starch (for dusting fish rolls and thickening sauce); 15 g Thickening broth (for sauce); 5 g Shaoxing wine; 500 g Lard (approximately 65 g used for greasing wok and oil-blanching); to taste Secondary broth (for thickening sauce)

Roll double-cut mandarin fish slices with shredded ham, dredge in starch and slide-fry, then stir-fry with vegetable tips; a glossy sauce envelops the dish in a fresh, savory finish.

45 min

Easy

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Ingredients

Mandarin fish fillet (deboned, cut at an angle into 'double-fly' slices, mixed with 0.3 g salt, rolled with ham shreds, dusted with dry starch) 200 g

Tender vegetable stems (choi yuen) 300 g

Ham (cut into fine shreds) 15 g

Ginger 1 g

Minced garlic 0.5 g

Fine salt (0.3 g for curing the fish, the rest for stir-frying vegetables) 12 g

Sesame oil (for thickening sauce) 5 g

White pepper (for thickening sauce) 0.5 g

Raw starch (for dusting fish rolls and thickening sauce) 18 g

Thickening broth (for sauce) 15 g

Shaoxing wine 5 g

Lard (approximately 65 g used for greasing wok and oil-blanching) 500 g

Secondary broth (for thickening sauce) to taste

Instructions

Ingredient Preparation

Debone the cleaned mandarin fish and cut the flesh at an angle into 'double-fly' slices. Mix with 0.3 g salt. Lay the fish slices skin-side up on a plate. Cut the ham into fine shreds, place one shred on each fish slice, roll into a cylinder, and dust with dry starch.

Preparing the Thickening Sauce

Place the thickening broth in a bowl, add the secondary broth, sesame oil, white pepper, and wet starch to make the thickening sauce.

Stir-Frying

Heat a wok over high heat, add lard to glaze the wok. Add salt and an appropriate amount of water, then add the vegetable stems (subsequent steps are incomplete).