Pearl Mandarin Fish

Name: Pearl Mandarin Fish
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 (approx 1500 g) Mandarin fish (whole fish cleaned, head and tail removed and steamed, flesh separated from bones, minced into paste); 6 eggs; 1 can Pearl bamboo shoots (cut into pearl shapes and seasoned); 150 g cabbage hearts (cut into pearl shapes and seasoned); 400 g carrots (original text contained typo '胡萝个', cut into pearl shapes and seasoned); 20 g lard; 5 g starch; to taste salt; to taste MSG

Bright Pearl Mandarin Fish is a traditional famous Hubei dish, made by shaping mandarin fish meat into fish balls, stewing with pearl bamboo shoots, and arranging the mixture to restore the shape of a whole fish.

55 min

Easy

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Ingredients

Mandarin fish (whole fish cleaned, head and tail removed and steamed, flesh separated from bones, minced into paste) 1 (approx 1500 g)

eggs 6

Pearl bamboo shoots (cut into pearl shapes and seasoned) 1 can

cabbage hearts (cut into pearl shapes and seasoned) 150 g

carrots (original text contained typo '胡萝个', cut into pearl shapes and seasoned) 400 g

lard 20 g

starch 5 g

salt to taste

MSG to taste

Instructions

Prepare head and tail

Clean the whole fish, lightly salt the removed head and tail, steam and set aside

Make fish balls

Remove the fish skin and bones, scrape off the fish flesh and mince into a paste, mix until elastic, shape into 40 small round balls

Braise into dish

Cut pearl bamboo shoots, cabbage hearts and carrots into pearl shapes, season them, braise together with the fish balls, arrange on a plate, place the prepared head and tail at both ends to serve