Five-Color Fish Dice

Name: Five-Color Fish Dice
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 200 g Mandarin fish meat (or yellow croaker meat), skinned and cut into 0.5 cm thick, 1 cm cubes; 25 g Ham, cut into 0.2 cm thick fingernail-sized pieces; 25 g Egg yolk cake, cut into 0.2 cm thick fingernail-sized pieces; 25 g Rehydrated shiitake mushrooms, cut into 0.2 cm thick fingernail-sized pieces; 25 g Cooked green peas; 25 g Egg white, for coating; 1.5 g MSG; 2.5 g Fine salt (1 g for marinating the fish, 1.5 g for seasoning); 15 g Scallion segments; 15 g Shaoxing wine; 3 g Tender ginger, cut into fingernail-sized pieces; 25 g Wet starch (15 g for coating, 10 g for thickening); 500 g Cooked lard, for sliding stir-fry (about 72 g actually used); 50 g Clear broth, for adjusting the thickened sauce

A traditional Zhejiang specialty featuring tender fish cubes paired with colorful ingredients, offering a vibrant presentation and a fresh, savory flavor.

25 min

Easy

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Ingredients

Mandarin fish meat (or yellow croaker meat), skinned and cut into 0.5 cm thick, 1 cm cubes 200 g

Ham, cut into 0.2 cm thick fingernail-sized pieces 25 g

Egg yolk cake, cut into 0.2 cm thick fingernail-sized pieces 25 g

Rehydrated shiitake mushrooms, cut into 0.2 cm thick fingernail-sized pieces 25 g

Cooked green peas 25 g

Egg white, for coating 25 g

MSG 1.5 g

Fine salt (1 g for marinating the fish, 1.5 g for seasoning) 2.5 g

Scallion segments 15 g

Shaoxing wine 15 g

Tender ginger, cut into fingernail-sized pieces 3 g

Wet starch (15 g for coating, 10 g for thickening) 25 g

Cooked lard, for sliding stir-fry (about 72 g actually used) 500 g

Clear broth, for adjusting the thickened sauce 50 g

Instructions

Prepare the Fish Cubes

Skin the fish and cut into 0.5 cm thick, 1 cm cubes. Add the egg white and 1 g fine salt to marinate briefly, then mix with 15 g wet starch to coat evenly.

Prepare the Side Ingredients

Cut the ham, egg yolk cake, and shiitake mushrooms all into 0.2 cm thick fingernail-sized pieces, and cut the tender ginger into fingernail-sized pieces.

Sliding-Stir-Fry the Fish Cubes

Place a wok over medium heat. After oiling the wok, add the lard and heat to about 40 percent hot (around 88 °C). Add the fish cubes and separate them with chopsticks. After about 10 seconds, once cooked, pour into a colander and drain off the oil.

Stir-Fry and Combine

Leave 25 g of oil in the wok. Add the scallion segments and ginger slices and briefly stir-fry, then add the shiitake mushrooms, egg yolk cake, green peas, and ham and stir-fry briefly. Add the fish cubes, pour in the Shaoxing wine, add 50 g clear broth and 1.5 g fine salt, and thicken with 10 g wet starch.