Firewood-Bundle Fish

Name: Firewood-Bundle Fish
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 200 g fresh fish meat (cut into 3 cm long thick strips); 75 g rehydrated shiitake mushrooms (cut into thin strips); 50 g winter bamboo shoots (cut into thin strips); 25 g cooked ham (cut into thin strips); to taste garlic chive leaves (for bundling); 25 g fresh ginger (cut into thin strips); 50 g lard (for steaming); 25 g cooking wine (for marinating and steaming); 25 g chicken fat (for drizzling); 50 g water starch (for thickening); a pinch white pepper; to taste salt (for marinating and seasoning); to taste MSG (for seasoning); to taste chicken broth (for steaming); to taste scallion-ginger juice (for marinating and seasoning)

A Hunan-style shaped dish featuring fish fillet cut into strips and tied into bundles resembling a bundle of firewood. The bundles are steamed until cooked through, then finished with a sauce poured over top. The result is richly flavored, tender, and mildly spicy.

50 min

Easy

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Ingredients

fresh fish meat (cut into 3 cm long thick strips) 200 g

rehydrated shiitake mushrooms (cut into thin strips) 75 g

winter bamboo shoots (cut into thin strips) 50 g

cooked ham (cut into thin strips) 25 g

garlic chive leaves (for bundling) to taste

fresh ginger (cut into thin strips) 25 g

lard (for steaming) 50 g

cooking wine (for marinating and steaming) 25 g

chicken fat (for drizzling) 25 g

water starch (for thickening) 50 g

white pepper a pinch

salt (for marinating and seasoning) to taste

MSG (for seasoning) to taste

chicken broth (for steaming) to taste

scallion-ginger juice (for marinating and seasoning) to taste

Instructions

Cut into strips and marinate

Cut the fish meat into 3 cm long thick strips and marinate with cooking wine, scallion-ginger juice, salt, and MSG until seasoned. Cut the shiitake mushrooms, winter bamboo shoots, ham, and ginger all into thin strips.

Bundle and steam

Use garlic chive leaves to bundle together the ginger, ham, shiitake, and fish strips into 24 bundles. Neaten both ends with a knife and arrange them in a bowl. Add chicken broth, salt, MSG, scallion-ginger juice, lard, cooking wine, and white pepper, then steam in a steamer until cooked through. Arrange neatly, blanch the fish head and tail in water, and place them at the ends.