Phoenix-Tail Golden Fish

Name: Phoenix-Tail Golden Fish
Ingredients: 750g Yellow croaker (scale off, remove gills and entrails, wash clean, keep the meat and reserve the head and tail); 20g Dried shiitake mushrooms (julienned); 20g Winter bamboo shoots (julienned); 15g Ham (julienned); 5g Refined salt; 4g Gourmet powder (MSG); 15g Shaoxing wine; 15g Scallions (for making scallion-and-Sichuan-pepper water); 10g Sichuan peppercorns (for making scallion-and-Sichuan-pepper water); 50g Wet starch; To taste Clear soup (amount not specified in the original); To taste Chicken fat (amount not specified in the original)

A traditional Lu (Shandong) cuisine dish. Slices of yellow croaker fillet are rolled with three types of shredded ingredients to form a phoenix tail shape, then assembled with the fish head and tail to create the outline of a whole fish before steaming. The finished dish boasts a novel, elegant presentation and a soft, tender texture.

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Ingredients

Yellow croaker (scale off, remove gills and entrails, wash clean, keep the meat and reserve the head and tail) 750g

Dried shiitake mushrooms (julienned) 20g

Winter bamboo shoots (julienned) 20g

Ham (julienned) 15g

Refined salt 5g

Gourmet powder (MSG) 4g

Shaoxing wine 15g

Scallions (for making scallion-and-Sichuan-pepper water) 15g

Sichuan peppercorns (for making scallion-and-Sichuan-pepper water) 10g

Wet starch 50g

Clear soup (amount not specified in the original) To taste

Chicken fat (amount not specified in the original) To taste

Instructions

Preparing the Fish Shape

Scale the yellow croaker, remove the gills and entrails, wash clean, then chop off the head and tail. Fillet the two sides of the fish body, peel off the skin, and cut into 24 slices each 5 cm long, 3.3 cm wide, and 0.33 cm thick. Lay them flat on a plate. Chop down through the fish head, make a cut from the inside (do not cut all the way through), and flatten it with a knife so that it looks as if the fish is leaping. Place the fish head and tail at the front and back ends of the serving plate respectively.

Marinating and Rolling

Sprinkle refined salt, gourmet powder (MSG), Shaoxing wine, and the scallion-and-Sichuan-pepper water over the fish slices, head, and tail, and let them marinate briefly. Combine the julienned dried shiitake, winter bamboo shoots, and ham, add refined salt, gourmet powder (MSG), and Shaoxing wine, mix well to season, then roll portions of the mixture inside the fish slices, leaving about one-third of the three julienned strips exposed to form a "phoenix tail." Then arrange the "phoenix tails" neatly between the fish head and tail, pointing toward the tail end, and steam over high heat for 30 minutes until cooked through, then remove.

Pouring the Sauce

Add clear soup to a wok, then add refined salt, gourmet powder (MSG), and Shaoxing wine. Bring to a boil and skim off the foam. Stir in the wet starch to make a thin sauce, pour it over the "Phoenix-Tail Golden Fish" on the plate, drizzle with chicken fat, and it is ready to serve.