Mandarin Fish in Wine Sauce

Name: Mandarin Fish in Wine Sauce
Cuisine: Chinese
Ingredients: 1000g Fresh mandarin fish; 50g Ham; 25g Soaked bamboo shoot slices; 50g Soaked shiitake mushrooms; 20g Shaoxing wine; 4g Fine salt; 5g White pepper; 65g Wet cornstarch; 10g Soy sauce; 150g Clear broth; 100g Peanut oil; 10g Scallion; 10g Ginger; 20g Sugar

Shandong-style dish featuring tender, fresh fish with flavor that penetrates to the core, a balanced salty-sweet taste, and a hint of spice.

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Ingredients

Fresh mandarin fish 1000g

Ham 50g

Soaked bamboo shoot slices 25g

Soaked shiitake mushrooms 50g

Shaoxing wine 20g

Fine salt 4g

White pepper 5g

Wet cornstarch 65g

Soy sauce 10g

Clear broth 150g

Peanut oil 100g

Scallion 10g

Ginger 10g

Sugar 20g

Instructions

Step 1

Scale and gut the mandarin fish, then rinse clean. Blanch briefly in boiling water, scrape off the dark skin, and rinse again. On one side, make diagonal cuts every 2 cm (without cutting through the backbone) to form a ridge pattern; on the other side, score into diamond shapes about 2.5 cm on each side. Cut the ham, bamboo shoots, and shiitake mushrooms into thin strips.

Step 2

Combine the Shaoxing wine, fine salt, white pepper, wet cornstarch, soy sauce, and clear broth in a bowl; stir to make a sauce slurry.

Step 3

Blanch the mandarin fish briefly again in boiling water so the scored pieces curl up. Place it on a large platter, sprinkle with fine salt, and let marinate briefly. Steam over rapidly boiling water on high heat for 10 minutes, then transfer the fish to another serving dish.

Step 4

Heat the peanut oil in a wok over medium heat until about 150°C (60% hot). Add the scallion and ginger julienne, and fry until fragrant. Add the sugar, ham strips, bamboo shoot strips, and shiitake mushroom strips. Pour in the sauce slurry from the bowl, bring to a boil, then pour the sauce over the fish. Serve immediately.