Five-Shred Steamed Fish (Wǔ Liǔ Jū)

Name: Five-Shred Steamed Fish (Wǔ Liǔ Jū)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 Live grass carp (scaled, gills and innards removed, washed, blood water drained); 5 g Rehydrated dried shiitake mushrooms (stems removed, shredded); 5 g Fresh bamboo shoots (shredded); 2.5 g Pickled ginger (shredded); 2.5 g Pickled melon (shredded); 5 g Red chili pepper (shredded); 1.5 g Fine salt (0.5 g used for marinating the fish); 25 g Shaoxing wine (5 g used for marinating the fish, 15 g used for seasoning); 1 g Refined sugar; 50 g Aromatic vinegar; 1 slice Ginger; 1 Scallion (cut into sections); 5 g Soy sauce; 20 g Wet starch; 75 g Clear broth; 50 g Rendered pork lard (25 g used for stir-frying the five shreds)

A traditional dish featuring steamed Nanjing black-backed grass carp as the main ingredient, paired with 'five shreds' of winter mushroom, fresh bamboo shoots, and more, finished with a sweet-and-sour sauce.

35 min

Easy

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Ingredients

Live grass carp (scaled, gills and innards removed, washed, blood water drained) 1

Rehydrated dried shiitake mushrooms (stems removed, shredded) 5 g

Fresh bamboo shoots (shredded) 5 g

Pickled ginger (shredded) 2.5 g

Pickled melon (shredded) 2.5 g

Red chili pepper (shredded) 5 g

Fine salt (0.5 g used for marinating the fish) 1.5 g

Shaoxing wine (5 g used for marinating the fish, 15 g used for seasoning) 25 g

Refined sugar 1 g

Aromatic vinegar 50 g

Ginger 1 slice

Scallion (cut into sections) 1

Soy sauce 5 g

Wet starch 20 g

Clear broth 75 g

Rendered pork lard (25 g used for stir-frying the five shreds) 50 g

Instructions

Marinating

Scale and remove the gills of the grass carp, slit open the belly to remove the innards, wash thoroughly, and drain off the blood water. Rub 0.5 g of fine salt all over the inside and outside of the fish, place in a long plate, add the ginger slices, 1 section of scallion, and 5 g of Shaoxing wine, and marinate briefly.

Preparing the Garnish

Remove the stems from the rehydrated shiitake mushrooms. Wash the fresh bamboo shoots, pickled ginger, pickled melon, red chili peppers, ginger, and scallions separately. Cut the shiitake mushrooms, fresh bamboo shoots, pickled ginger, pickled melon, and red chili peppers into 3.5 cm long fine shreds and place them in a plate.

Steaming the Fish

Place the grass carp in a steamer, set over high heat and steam for about 10 minutes until the fish is cooked through, then remove and drain off any liquid.

Making the Sauce

Heat a wok over high heat, add 25 g of rendered pork lard, toss in the five shreds and stir-fry briefly, then add Shaoxing wine (15 g), sugar, soy sauce, and clear broth, and bring to a boil. Use a slotted spoon to remove the shreds and spread them over the fish. Add the aromatic vinegar to the wok, thicken with wet starch, and pour the sauce over the fish to finish.