Jade Tree Fish Slices (Fish Rolls with Ham and Shredded Vegetables)

Name: Jade Tree Fish Slices (Fish Rolls with Ham and Shredded Vegetables)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 300 g Grass carp fillet (cleaned, boned, cut into blocks then sliced into thin pieces); Ham (cut into fine shreds), to taste; Chicken breast (cut into fine shreds), to taste; Shiitake mushrooms (cut into fine shreds), to taste; Bamboo shoot slices (cut into fine shreds), to taste; 1 small piece Ginger (sliced and cut into fine shreds); 50 g Pickled chili peppers; 1 Green onion (whites cut into segments, leaves reserved for tying the fish rolls); 5 cloves Garlic; Egg white (mixed with water and starch to form a slurry), to taste; Dry starch (for dredging the fish slices), to taste; 3 tsp Fine salt; 1 tsp MSG; 1 tsp White pepper powder; 1 tbsp Sesame oil

Thin grass carp slices are wrapped around fine shreds of ham, chicken breast, shiitake mushroom, bamboo shoot, and ginger, then steamed in a white sauce. The finished dish is tender and ivory-white, with a savory, silky flavor.

45 min

Easy

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Jade Tree Fish Slices (Fish Rolls with Ham and Shredded Vegetables)

Ingredients

Grass carp fillet (cleaned, boned, cut into blocks then sliced into thin pieces) 300 g

Ham (cut into fine shreds) to taste

Chicken breast (cut into fine shreds) to taste

Shiitake mushrooms (cut into fine shreds) to taste

Bamboo shoot slices (cut into fine shreds) to taste

Ginger (sliced and cut into fine shreds) 1 small piece

Pickled chili peppers 50 g

Green onion (whites cut into segments, leaves reserved for tying the fish rolls) 1

Garlic 5 cloves

Egg white (mixed with water and starch to form a slurry) to taste

Dry starch (for dredging the fish slices) to taste

Fine salt 3 tsp

MSG 1 tsp

White pepper powder 1 tsp

Sesame oil 1 tbsp

Instructions

Prepare the Fish Slices

Clean the grass carp, remove the bones, cut the flesh into blocks then slice into thin pieces. Rub evenly with fine salt to season, then dredge with dry starch. Wash the green onion whites and cut them into segments.

Make the Fish Rolls

Whisk the egg white together with water and an appropriate amount of starch to make a smooth slurry. Slice the ham, chicken breast, shiitake mushrooms, bamboo shoots, and ginger into fine, even shreds. Lay the shreds neatly inside each fish slice, roll up tightly, and seal the seam with a bit of the egg white slurry to form a fish roll.

Steam the Fish Rolls

Tie each fish roll in the middle with a reserved green onion leaf. Arrange the rolls neatly on a plate and steam over rapidly boiling water for 5 minutes, then remove from the steamer.

Make the Sauce and Finish

Place a wok over high heat and add chicken stock along with the juices released from the steamed fish rolls. Drop in the green onion segments, season with salt and MSG, and thicken lightly with a wet-starch slurry. Pour the sauce over the fish rolls, sprinkle with white pepper powder, and finish with a drizzle of sesame oil.