Lotus Fish
A beautifully presented steamed dish made primarily from fish paste, combined with mushrooms and shrimp, shaped into lotus flowers and frogs. The dish is white in color and silky tender.
Ingredients
Fish paste
400g
Shiitake mushrooms
10
Egg whites
125g
Bok choy leaves
10 sheets
Marinated shrimp (minced)
50g
Dried scallops (minced)
25g
Green peppers (shaped like lotus leaves)
75g
Carrots (carved into small lotus flowers)
2 pieces
Hot lard (50g actual usage)
1kg
Dry starch
As needed
Stock
As needed
MSG
As needed
Instructions
1
Prepare the base
Mix the fish paste with water and egg whites to form a fish fillet batter.
2
Prepare the garnishes
Blanch the green peppers in water and trim them into lotus leaf shapes; carve the carrots into small lotus flowers.
3
Make the lotus flowers
Mince the shrimp and dried scallops; steam the mushrooms with stock until cooked, sprinkle with a little dry starch, spread with fish paste, place the green peppers on top, then add the small lotus flowers, and steam until done.
4
Make the frogs
Blanch the bok choy leaves in water, wrap with the shrimp and dried scallops to form frog shapes, and steam until cooked.
5
Velvet the fish fillets
Place a wok over the heat, add the lard, and use a ladle to slip the fish fillet pieces in one by one (the original text breaks off here).
