Five Willow Fresh Fish

Name: Five Willow Fresh Fish
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 1 Fresh fish (scaled, gutted, washed, and scored with shallow cuts); 1 Cooked bamboo shoots (rinsed and julienned); 3 Shiitake mushrooms (soaked until soft and julienned); 1/2 Carrot (peeled, washed, and julienned); 30 g Young ginger (washed and julienned); 1 Scallion (washed and cut into segments); 1 Red chili pepper (stems and seeds removed, washed, and julienned); 10 g Cilantro (washed and minced); 1 tsp Salt (for marinating the fish); 1 tsp Salt (for cooking the broth); 1 tbsp Sugar; 2 tbsp White vinegar; 1/2 cup Water; 1 tsp Cornstarch slurry

Fresh fish is marinated, then simmered with assorted shredded vegetables and finished with a thickened sauce drizzled over. The flesh stays tender, with a clean, well-balanced savory flavor.

40 min

Easy

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Ingredients

Fresh fish (scaled, gutted, washed, and scored with shallow cuts) 1

Cooked bamboo shoots (rinsed and julienned) 1

Shiitake mushrooms (soaked until soft and julienned) 3

Carrot (peeled, washed, and julienned) 1/2

Young ginger (washed and julienned) 30 g

Scallion (washed and cut into segments) 1

Red chili pepper (stems and seeds removed, washed, and julienned) 1

Cilantro (washed and minced) 10 g

Salt (for marinating the fish) 1 tsp

Salt (for cooking the broth) 1 tsp

Sugar 1 tbsp

White vinegar 2 tbsp

Water 1/2 cup

Cornstarch slurry 1 tsp

Instructions

Step 1: Prepare the ingredients and marinate the fish

Rinse the cooked bamboo shoots. Soak the shiitake mushrooms until soft. Peel and wash the carrot. Wash the young ginger. Remove the stems and seeds from the red chili and wash it. Julienne all of these aromatics and vegetables. Wash the scallion and cut it into segments. Wash the cilantro and mince it; set aside. Scale, gut, and wash the fish; lightly score the flesh with several shallow cuts. Place the fish on a plate, rub evenly with seasoning A, and marinate for 15 minutes.

Step 2: Cook the fish and finish with the sauce

Heat 3 tbsp of oil in a wok and sauté the scallion, ginger, red chili, and shiitake mushrooms until fragrant. Add the cooked bamboo shoots, carrot, and seasoning B, and bring to a boil. Add the fish and simmer briefly, then lift it out and arrange on a serving plate. Keep heating the sauce in the wok, stir in seasoning C to thicken, pour the thickened sauce over the fish, and serve immediately.