Golden Eave Four-Treasure Huang Fish

Name: Golden Eave Four-Treasure Huang Fish
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Ingredients: 1 Huang fish (about 1 kg, gutted and deboned, scored, marinated); 25 g Shrimp meat (made into shrimp paste); 3 Egg whites; 200 g Bread (cut into toad shape); 50 g Pork fat (made into shrimp paste); 50 g Celtuce (diced); to taste Hydrated sea cucumber (diced, amount unspecified); to taste Chicken breast (diced, amount unspecified); 200 g Rendered pork lard; 50 g Tomato ketchup; to taste Scallion; to taste Ginger; to taste Garlic; to taste Salt; to taste Sugar (original character possibly 'sugar' or 'wine', unclear); to taste Monosodium glutamate; to taste Cooking wine (for marinating; not listed in the original ingredient table)

Huang fish is marinated and deep-fried, then served with shrimp mousse on toast, diced sea cucumber, and three other premium ingredients. The dish presents an elegant appearance with layered flavors.

1h 0m

Easy

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Ingredients

Huang fish (about 1 kg, gutted and deboned, scored, marinated) 1

Shrimp meat (made into shrimp paste) 25 g

Egg whites 3

Bread (cut into toad shape) 200 g

Pork fat (made into shrimp paste) 50 g

Celtuce (diced) 50 g

Hydrated sea cucumber (diced, amount unspecified) to taste

Chicken breast (diced, amount unspecified) to taste

Rendered pork lard 200 g

Tomato ketchup 50 g

Scallion to taste

Ginger to taste

Garlic to taste

Salt to taste

Sugar (original character possibly 'sugar' or 'wine', unclear) to taste

Monosodium glutamate to taste

Cooking wine (for marinating; not listed in the original ingredient table) to taste

Instructions

Prepare the Huang fish

Cut open the belly of the Huang fish, remove the innards, and wash clean. Cut off the head, remove the gills, and extract the spine bone. Split the fish into two fillets with the tail attached. Score cross-cuts on the fish flesh. Marinate briefly with salt and cooking wine; set aside.

Prepare the supporting ingredients

Cut the sea cucumber, celtuce, and chicken breast into 1 cm cubes.

Make the golden toads

Combine the shrimp meat, egg whites, and pork fat to make a shrimp paste. Spread the paste onto bread that has been cut into toad shapes, then deep-fry in hot oil until golden brown. Arrange the toad-shaped pieces around the perimeter of the serving plate.