Four-Joy Fish Rolls
A classic Shandong-style dish featuring vibrant color, tender fish, a fresh and fragrant flavor, and an elegant presentation.
Ingredients
flounder (fillet)
750 g
fatty pork (minced)
30 g
yellow cake crumbs
20 g
rehydrated shiitake mushroom (diced)
20 g
ham (diced)
15 g
green vegetable (finely chopped)
15 g
fine salt
5 g
Shaoxing wine
15 g
scallion (minced)
15 g
ground white pepper
3 g
starch (mixed with water)
50 g
sesame oil
10 g
clear broth
100 g
cooked chicken fat
5 g
eggs (quantity not specified)
to taste
Instructions
1
Prepare the fish
Wash the flounder fillet and slice it slightly into eight strips, each 10 cm long, 2.6 cm wide, and 0.5 cm thick. Score from both ends toward the middle (keeping the middle connected), then sprinkle with fine salt and Shaoxing wine, and marinate to absorb the flavor.
2
Make the filling
Mince the pork into a fine paste, add minced scallion, ground white pepper, fine salt, Shaoxing wine, egg, wet starch, and sesame oil, then mix well.
3
Roll and steam
Wrap the prepared filling inside the fish strips (four small rolls per fish strip). Press yellow cake crumbs, shiitake mushroom, ham, and green vegetable respectively onto each of the four small rolls, then place them in a steamer, steam until cooked through, remove, and arrange neatly on a plate.
4
Pour the sauce
Add clear broth, fine salt, and Shaoxing wine to a pot. Once boiling, skim off the foam, thicken with a flowing cornstarch slurry, pour over the fish rolls, drizzle with cooked chicken fat, and serve.
