Jade Tree Fish Slices

Name: Jade Tree Fish Slices
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 300 g Grass carp meat (cleaned flesh, cut into blocks, sliced into pieces); 50 g Pickled peppers; 1 Scallion; Scallion leaves (to tie around the middle of each fish roll), to taste; Scallion whites (washed and cut into sections), to taste; 1 small Ginger (cut into fine shreds); 5 cloves Garlic; Ham (cut into fine shreds), to taste; Chicken breast (cut into fine shreds), to taste; Mushrooms (cut into fine shreds), to taste; Bamboo shoots (cut into fine shreds), to taste; Egg whites (mixed with water and starch into a paste), to taste; Dry starch (dusted onto the fish; also used to make the egg white paste), to taste; Stock (for the final sauce), to taste; 3 tsp Salt (rubbed evenly to season); 1 tsp Monosodium glutamate; 1 tsp White pepper powder; 1 tbsp Sesame oil (drizzled on at the end); Wet starch (for the thin slurry), to taste

Black fish slices wrapped around assorted julienned ingredients and steamed to a pristine white, tender, and silky delicacy.

40 min

Easy

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Ingredients

Grass carp meat (cleaned flesh, cut into blocks, sliced into pieces) 300 g

Pickled peppers 50 g

Scallion 1

Scallion leaves (to tie around the middle of each fish roll) to taste

Scallion whites (washed and cut into sections) to taste

Ginger (cut into fine shreds) 1 small

Garlic 5 cloves

Ham (cut into fine shreds) to taste

Chicken breast (cut into fine shreds) to taste

Mushrooms (cut into fine shreds) to taste

Bamboo shoots (cut into fine shreds) to taste

Egg whites (mixed with water and starch into a paste) to taste

Dry starch (dusted onto the fish; also used to make the egg white paste) to taste

Stock (for the final sauce) to taste

Salt (rubbed evenly to season) 3 tsp

Monosodium glutamate 1 tsp

White pepper powder 1 tsp

Sesame oil (drizzled on at the end) 1 tbsp

Wet starch (for the thin slurry) to taste

Instructions

Preparing the Fish

After cleaning the black fish, remove the pure flesh, cut into blocks, then slice into thin pieces. Rub evenly with salt and dust with dry starch; wash the scallion whites and cut them into sections.

Making the Egg White Paste and Shredded Fillings

Stir the egg whites together with water and an appropriate amount of starch to form a smooth paste. Cut the ham, chicken breast, mushrooms, bamboo shoots, and ginger all into fine shreds. Neatly roll the shreds inside each fish slice, then seal the opening with the egg white paste on the outside to shape into fish rolls.

Steaming the Fish Rolls

Tie a scallion leaf around the middle of each fish roll, arrange them on a plate, steam for 5 minutes, then remove from the steamer.

Pouring the Sauce to Finish

Set a wok over high heat, add the stock and pour in the juice from steaming the fish rolls. Drop in the scallion sections, add the salt and monosodium glutamate, thicken with wet starch to a thin slurry, pour the sauce over the fish rolls, sprinkle with white pepper powder, and drizzle with sesame oil to serve.