Peach Blossom Mandarin Fish
Mandarin fish is the main ingredient, accompanied by peach-blossom-shaped garnishes made from chicken paste and ham. The dish is vibrant in color with a tender, delicate flavor.
Ingredients
Mandarin fish (descaled, gills and intestines removed, washed clean; cut open along the back to remove the backbone, keeping head and tail intact)
about 500 g
Chicken breast (minced into fine paste)
100 g
Egg whites
4
Ham (diced)
to taste
Winter bamboo shoots
to taste
Dried shrimp
to taste
Daylily (used as flower center)
to taste
Scallion
to taste
Ginger
to taste
Salt
to taste
MSG
to taste
Shaoxing wine
to taste
Spinach juice (for green coloring)
to taste
Starch
to taste
Chicken oil
to taste
Red food coloring (for red coloring)
to taste
Instructions
1
Steam the Fish
Descale, remove the gills and intestines, and wash the fish clean. Cut open along the back to remove the backbone, keeping the head and tail intact. Blanch in hot water, scrape off the black skin, and rinse clean. Place in a long serving plate, sprinkle with salt, MSG, Shaoxing wine, scallion, and ginger, then steam over boiling water until done.
2
Make the Peach Blossom Garnish
Mince the chicken breast into a fine paste. Combine with chicken broth, egg whites, starch, salt, and MSG, and stir until smooth. Divide into portions; tint some with red food coloring and some with green spinach juice, then fold in winter bamboo shoots, ham, and dried shrimp. Shape into peach blossom forms, using daylily as the flower center. Steam until set, then arrange the blossoms in the opening along the fish's back. Pour over the white sauce and drizzle with chicken oil to finish.
