Mandarin Fish in Qilin Style

Name: Mandarin Fish in Qilin Style
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Chinese
Ingredients: 1 (1250 g net) Mandarin fish (remove the flesh, keep the head and tail); 75 g Soaked dried mushrooms (half cut into small flower-shaped slices, half julienned); 75 g Ham (half cut into small flower-shaped slices, half julienned); 2 Eggs (use only the yolks); 40 g Shredded pork; Sesame oil, a pinch; Julienned ginger, a pinch; MSG, a pinch; 50 g Bamboo shoots (cut into small flower-shaped slices); Pepper, a pinch; Julienned scallions, a pinch; Shaoxing wine, a pinch; Daikon radish (for carving qilin horns), a pinch; Arrowroot starch, a pinch; Sugar, a pinch; Salt, a pinch; Soy sauce, a pinch

Classic Cantonese dish: steamed mandarin fish layered alternately with shiitake mushrooms, cured ham, and bamboo shoot slices, featuring vibrant colors and a delicious, savory flavor.

1h 15m

Easy

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Ingredients

Mandarin fish (remove the flesh, keep the head and tail) 1 (1250 g net)

Soaked dried mushrooms (half cut into small flower-shaped slices, half julienned) 75 g

Ham (half cut into small flower-shaped slices, half julienned) 75 g

Eggs (use only the yolks) 2

Shredded pork 40 g

Sesame oil a pinch

Julienned ginger a pinch

MSG a pinch

Bamboo shoots (cut into small flower-shaped slices) 50 g

Pepper a pinch

Julienned scallions a pinch

Shaoxing wine a pinch

Daikon radish (for carving qilin horns) a pinch

Arrowroot starch a pinch

Sugar a pinch

Salt a pinch

Soy sauce a pinch

Instructions

Prepare the fish

Remove the flesh from the mandarin fish, keeping the head and tail. Cut the fish flesh into 20 date-sized pieces (set aside the scraps), and marinate with MSG, salt, sugar, and pepper.

Steam the fish body

Cut the mushrooms, ham, and bamboo shoots into small flower-shaped slices (set aside half of the mushrooms and ham, julienned). Then arrange 1 piece of fish, 1 slice of ham, 1 piece of mushroom, and 1 slice of bamboo shoot in sequence on a plate to resemble a fish body, and steam for fifteen minutes.

Make the qilin whiskers

Beat the eggs, remove the whites, mix arrowroot starch with the yolks into a paste, coat the fish head and tail, and briefly blanch in hot oil. Then braise the shredded pork, julienned mushrooms, and julienned scallion and ginger with soy sauce, sugar, and MSG, and place on top of the fish head to form the qilin whiskers.

Assemble and serve

Place the steamed fish body between the head and tail. Then make a sauce with chicken broth, sugar, MSG, salt, Shaoxing wine, sesame oil, and arrowroot starch, and pour it over the fish body (do not pour over the head and tail).

Garnish the dish

Carve the daikon radish into qilin horns and place them on the fish head. Surround the fish with some colorful ingredients for plating (the choice of garnish ingredients can be based on your own preference).