Emerald Mandarin Fish Rolls
Mandarin fish fillets are wrapped around braised ham, shiitake mushrooms, and julienned winter bamboo shoots, then rolled and briefly passed through hot oil. The rolls are plated on a bed of baby bok choy hearts and finished with a light cornstarch glaze.
Ingredients
Mandarin fish fillet (cleaned, deboned, sliced into butterfly cutlets)
350 g
Blanched choy sum
150 g
Ham (julienned)
25 g
Shiitake mushroom (julienned)
15 g
Winter bamboo shoots (julienned)
30 g
Fine salt
2.5 tsp
Cornstarch
0.5 tbsp
MSG
1.5 tsp
Shredded scallion
2.5 tsp
Shredded ginger
2.5 tsp
Sesame oil
1 tsp
Rendered pork fat
0.5 tbsp
Vegetable oil
300 g
Chicken broth (amount not specified)
to taste
Instructions
1
Step 1
Clean the fish and rinse well. Slice it in half, remove the bones, and cut it into butterfly cutlets. Lay them flat on a plate and sprinkle with a pinch of fine salt. Julienne the ham, shiitake mushrooms, and winter bamboo shoots.
2
Step 2
Heat a small amount of oil in a wok, then add the scallion, ginger, chicken broth, shiitake mushroom, winter bamboo shoot, fine salt, and MSG. Simmer over low heat to absorb the flavors, then remove from the wok and toss with the julienned ham.
3
Step 3
Roll the seasoned ham, shiitake mushroom, and winter bamboo shoots inside the fish slices to form small rolls, then dust them with cornstarch. Heat the vegetable oil in a wok until it reaches 70% hot.
4
Step 4
Slide the fish rolls into the hot oil and cook through, then remove and arrange on a plate. Arrange the blanched choy sum around the edge of the plate. Heat the rendered pork fat in a wok, add broth, fine salt, and MSG, and bring to a boil. Thicken with a thin cornstarch slurry, then drizzle along with the sesame oil over the plate.
