Jasmine Fish Cubes

Name: Jasmine Fish Cubes
Prep time: 18 min
Cook time: 10 min
Total time: 28 min
Ingredients: 250 g lean green fish meat (cut into 1 cm cubes); 10 g fresh jasmine flowers (soak in 150 g of boiling water at 100 °C for 2 minutes, drain off 100 g, reserve the flowers and the liquid); 1 egg white; 2 g fine salt; 2.5 g monosodium glutamate (MSG); 25 g Shaoxing wine (for cooking); 50 g wet starch; 2 g white pepper powder; 3 g minced ginger; 500 g (75 g actually used) lard (for frying)

A traditional Zhejiang specialty of black carp cubes cooked with jasmine flowers—fragrant and delicately tender.

28 min

Easy

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Ingredients

lean green fish meat (cut into 1 cm cubes) 250 g

fresh jasmine flowers (soak in 150 g of boiling water at 100 °C for 2 minutes, drain off 100 g, reserve the flowers and the liquid) 10 g

egg white 1

fine salt 2 g

monosodium glutamate (MSG) 2.5 g

Shaoxing wine (for cooking) 25 g

wet starch 50 g

white pepper powder 2 g

minced ginger 3 g

lard (for frying) 500 g (75 g actually used)

Instructions

Coating the Fish Cubes

Cut the green fish meat into 1 cm cubes and place in a bowl. Add the fine salt and egg white, and stir with chopsticks until sticky, then add the wet starch and MSG and mix well.

Steeping the Jasmine Flowers

Place the fresh jasmine flowers in a teacup, pour 150 g of boiling water at 100 °C over them and steep for 2 minutes. Drain off 100 g, and reserve the remaining flowers and the liquid.

Sliding-frying the Fish Cubes

Heat a wok over medium heat, add the lard, and heat to about 40% hot (around 88 °C). Add the fish cubes and quickly stir to separate them, then pour through a strainer to drain off the oil.

Finishing the Dish

Return the wok to the heat, put the fish cubes back in, pour in the jasmine flowers and liquid, splash in the Shaoxing wine, and season with fine salt, MSG, wet starch, minced ginger, and white pepper. Toss a few times and serve immediately.