Ham Fish

Name: Ham Fish
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 kg mackerel meat; 100 g cooked ham; 60.0 g pork fat; 60.0 g egg white; 600 g cooked lard (about 60 g actually used); 20.0 g flour; 2.0 g Sichuan pepper powder; 5.0 g sesame oil; 20.0 g wet starch; 6.0 g cooking wine; 1.0 g MSG; 10.0 g scallion; 5.0 g minced ginger

A classic Zhejiang dish featuring silky, fragrant ham; tender, vibrant fish slices; and rich pork that is fatty without being greasy. Best enjoyed while hot to fully savor its flavors.

45 min

Easy

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Ingredients

mackerel meat 1 kg

cooked ham 100 g

pork fat 60.0 g

egg white 60.0 g

cooked lard (about 60 g actually used) 600 g

flour 20.0 g

Sichuan pepper powder 2.0 g

sesame oil 5.0 g

wet starch 20.0 g

cooking wine 6.0 g

MSG 1.0 g

scallion 10.0 g

minced ginger 5.0 g

Instructions

Slice

Select the good meat from the middle of the cooked ham, and cut it into slices that are 5–6 cm long, 2–3 cm wide, and 0.2 cm thick. Cut the fish meat and pork fat into slices of the same size.

Marinate meat slices

Place the pork fat slices in a bowl, add half of the wet starch, cooking wine, Sichuan pepper powder, sesame oil, MSG, minced scallion, minced ginger, and egg white (20 g), and mix well. Then, one by one, align and adhere them with the ham slices and fish meat slices, with the fat slices sandwiched in the middle.

Make batter

Add the remaining wet starch and flour to the leftover egg white and whisk into a thin egg batter for later use.

Pan-fry and deep-fry

Heat a wok over high heat, swish a little lard around to season it, then pour it out. Move to low heat, add a small amount of cool lard and heat it. Dip the ham-fish (the assembled slices from before) into the thin egg batter and place them in the wok one by one to pan-fry. First fry the fish side (3–4 minutes), then fry the ham side (2–3 minutes). Finally, add all the remaining lard, move to high heat, and deep-fry until light golden. Remove and drain the oil.