Hundred Flowers Pearl Fish
A dish of pearly white, jade-like appearance, shaped like pearls and made from mandarin fish paste. Tender and palatable, it is well suited for older diners.
Ingredients
mandarin fish (approx 1000g, scaled, gills removed, boned, skinned, minced)
1
egg white
250g
starch
50g
ham
25g
shiitake mushroom
25g
cucumber
200g
stock
250g
cooking oil (actual consumption 100g)
500g
scallion
a pinch
ginger
a pinch
garlic
a pinch
bamboo shoot tips
a pinch
Shaoxing wine
a pinch
refined salt
a pinch
MSG
a pinch
Instructions
1
Prepare Ingredients
Remove scales and gills from the mandarin fish, discard internal organs, remove bones and skin, then mince the fish meat.
2
Prepare Fish Paste
Mix egg white, stock, starch, salt and MSG thoroughly to form a smooth paste.
3
Make Hundred Flowers Shape
Spread the fish paste into round pieces the size of a wine cup, use coriander and ham to create a hundred flowers pattern (note: coriander is not listed in the ingredient list).
4
Fry Pearl Shapes
Heat oil in a wok over medium heat, use a slotted spoon to squeeze the fish paste into the hot oil to form pearl-shaped pieces, then remove when cooked.
5
Drain Oil and Water
Remove excess oil, then transfer the fish pearls to a pot of water to briefly blanch them to remove oil residue, then remove and drain.
6
Subsequent Steps
Continue with the remaining steps (original text is cut off at this point).
