Hibiscus Fish Slices

Name: Hibiscus Fish Slices
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 300 g White scaled fish (meat taken and made into fish paste); 15 g Cooked ham slices (sliced); 25 g Pea shoots (washed and blanched); 15 g Soaked shiitake mushrooms (sliced); 6 Egg whites; 10 g Refined salt; 5 g MSG; 5 g Shaoxing rice wine; 100 g White refined cooked lard; 10 g Ginger juice; 135 g Cornstarch slurry; 10 g Cooked chicken oil

A classic Zhejiang dish featuring delicate fish slices made from white fish paste, with a silky and tender texture.

35 min

Easy

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Ingredients

White scaled fish (meat taken and made into fish paste) 300 g

Cooked ham slices (sliced) 15 g

Pea shoots (washed and blanched) 25 g

Soaked shiitake mushrooms (sliced) 15 g

Egg whites 6

Refined salt 10 g

MSG 5 g

Shaoxing rice wine 5 g

White refined cooked lard 100 g

Ginger juice 10 g

Cornstarch slurry 135 g

Cooked chicken oil 10 g

Instructions

Prepare fish paste

Combine the fish paste, salt, ginger juice, and egg whites, then beat until the mixture is firm and elastic. Add the cornstarch slurry, MSG, and cooked lard, and mix thoroughly to form a smooth fish paste.

Fry fish slices

Place a frying pan over medium heat, add the cooked lard, and heat to approximately 66℃ (low heat). Use a ladle to scoop the fish paste and drop it into the oil in small, even slices. When the fish slices float to the surface, remove them from the oil and drain off excess oil.

Thicken sauce and finish dish

Leave a small amount of base oil in the pan, add Shaoxing rice wine, stock, and sliced shiitake mushrooms. Season with refined salt and MSG, then thicken the sauce with a small amount of cornstarch slurry. Add the fried fish slices to the pan, top with cooked ham slices and blanched pea shoots, drizzle with a little cooked chicken oil, then serve.