Golden Needle Mushroom Fish Threads

Name: Golden Needle Mushroom Fish Threads
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 397 g Golden needle mushrooms (drained); 250 g Eel fillet (scraped into fish paste); 1 Egg (use egg white only); 8 g Fine salt; 60 g Dry starch; 10 g Shaoxing wine; 45 g Dried shrimp (rehydrated); 5 g Scallion whites (cut into segments); 5 g MSG (2 g used to marinate the fish threads, 3 g used for seasoning); 400 g Stock; 3 g Sesame oil; 70 g Peanut oil (50 g used for stir-frying)

Traditional Quanzhou dish made by shaping fish into thin strips and cooking with golden mushrooms, offering a fresh, aromatic, and silky smooth texture.

35 min

Easy

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Ingredients

Golden needle mushrooms (drained) 397 g

Eel fillet (scraped into fish paste) 250 g

Egg (use egg white only) 1

Fine salt 8 g

Dry starch 60 g

Shaoxing wine 10 g

Dried shrimp (rehydrated) 45 g

Scallion whites (cut into segments) 5 g

MSG (2 g used to marinate the fish threads, 3 g used for seasoning) 5 g

Stock 400 g

Sesame oil 3 g

Peanut oil (50 g used for stir-frying) 70 g

Instructions

Prepare the fish threads

Scrape the eel flesh into a fine paste, then add the dry starch, fine salt, egg white, and 2 g of MSG. Knead until smooth, press into a thin sheet, and cut into flat noodle-like strips — the fish threads. Blanch in a pot of boiling water until just cooked, then lift out and toss lightly with a little raw oil to prevent the strips from clumping together.

Prepare the supporting ingredients

Rehydrate the dried shrimp. Drain the golden needle mushrooms. Cut the scallion whites into segments.

Stir-fry and assemble

Place a wok over high heat, add 50 g of the peanut oil, and stir-fry the scallion whites until fragrant. Add the golden needle mushrooms and fish threads, pour in the stock, and braise until the flavors meld and everything is tender. Season with the remaining 3 g of MSG, drizzle with the sesame oil, toss to combine evenly, and transfer to a serving plate.