Fish Rolls with Three Shreds

Name: Fish Rolls with Three Shreds
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 250 g prepared grass carp fillet (slice along the backbone to remove 2 fillets; use 1 fillet and cut it diagonally into 12 connected butterfly-shaped slices); 50 g rehydrated shiitake mushrooms (cut into shreds slightly longer than the width of a fish slice); 35 g cooked ham (cut into shreds slightly longer than the width of a fish slice); 50 g cooked bamboo shoots (cut into shreds slightly longer than the width of a fish slice); 2 g fine salt; 1 g MSG; 10 g Shaoxing wine (5 g will be used to marinate the fish slices); 10 g lard (plus extra as needed for greasing the platter and thickening the sauce); 10 g scallions (cut into lengths slightly longer than the width of a fish slice); 5 g ginger slices; 5 g ginger juice (for marinating the fish slices); 5 g dry starch (coating the fish slices); 5 g starch slurry (for a clear, glossy glaze); clear stock (for cooking), to taste

A classic Zhejiang dish of fresh grass carp fillet rolled around shredded ham, bamboo shoots, and shiitake mushrooms, then steamed until tender and silky.

55 min

Easy

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Ingredients

prepared grass carp fillet (slice along the backbone to remove 2 fillets; use 1 fillet and cut it diagonally into 12 connected butterfly-shaped slices) 250 g

rehydrated shiitake mushrooms (cut into shreds slightly longer than the width of a fish slice) 50 g

cooked ham (cut into shreds slightly longer than the width of a fish slice) 35 g

cooked bamboo shoots (cut into shreds slightly longer than the width of a fish slice) 50 g

fine salt 2 g

MSG 1 g

Shaoxing wine (5 g will be used to marinate the fish slices) 10 g

lard (plus extra as needed for greasing the platter and thickening the sauce) 10 g

scallions (cut into lengths slightly longer than the width of a fish slice) 10 g

ginger slices 5 g

ginger juice (for marinating the fish slices) 5 g

dry starch (coating the fish slices) 5 g

starch slurry (for a clear, glossy glaze) 5 g

clear stock (for cooking) to taste

Instructions

Prepare the Fish

Clean the grass carp and slice along the backbone to remove 2 fillets. Place 1 fillet on a cutting board and cut it diagonally into 12 connected butterfly-shaped slices. Lay the slices flat with the skin side up, sprinkle with 5 g of Shaoxing wine and the ginger juice, then coat each slice with dry starch.

Prepare the Shredded Ingredients

Cut the ham, cooked bamboo shoots, and rehydrated shiitake mushrooms into shreds slightly longer than the width of a fish slice. Cut the scallions into lengths of about the same size.

Roll the Fish

Arrange the shredded ingredients neatly on the fish slices and roll them tightly into fish rolls.

Steam

Grease an oval serving platter with lard and add a few drops of water. Arrange the fish rolls neatly on the platter, place it in a steamer, and steam over high heat until cooked. Remove the platter, drain off the cooking liquid, and reserve it for the sauce.

Thicken and Sauce

Set a clay pot over medium heat and heat the lard to about 110°C. Add the scallion lengths and ginger slices and fry until fragrant. Pour in the reserved cooking liquid and clear stock and bring to a boil. Remove the scallions and ginger. Season with fine salt, the remaining Shaoxing wine, and MSG. Thicken with the starch slurry to a clear, glossy consistency, stir in additional lard until smooth, and pour the sauce over the fish rolls.