Pork Net Wrapped Mandarin Fish

Name: Pork Net Wrapped Mandarin Fish
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 750 g Fresh live mandarin fish (cleaned, flesh sliced off, trimmed into 12 round pieces, scored with diagonal and straight crosshatch cuts); 15 g Dried shiitake mushrooms (1 placed on top of each fish piece); 175 g Pork net (cleaned, drained, cut into square pieces); 10 g Cooked minced ham; 35 g Shaoxing rice wine; 2.5 g Refined salt; 15 g Ginger juice; 10 g Scallion; 1.75 g Monosodium glutamate (MSG); 25 g Water starch (for thickening sauce)

A traditional Jiangsu steamed dish: fish wrapped in caul fat and steamed until tender and succulent, scented with cured ham, and presented in appealing colors.

50 min

Easy

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Ingredients

Fresh live mandarin fish (cleaned, flesh sliced off, trimmed into 12 round pieces, scored with diagonal and straight crosshatch cuts) 750 g

Dried shiitake mushrooms (1 placed on top of each fish piece) 15 g

Pork net (cleaned, drained, cut into square pieces) 175 g

Cooked minced ham 10 g

Shaoxing rice wine 35 g

Refined salt 2.5 g

Ginger juice 15 g

Scallion 10 g

Monosodium glutamate (MSG) 1.75 g

Water starch (for thickening sauce) 25 g

Instructions

Prepare Fish Flesh

Clean the mandarin fish thoroughly, slice off the fish flesh, trim it into 12 round pieces, and score each piece with diagonal and straight crosshatch cuts. Place the scored pieces, fish head, and fish tail together in a bowl, add Shaoxing rice wine, refined salt, and ginger-scallion juice, then marinate.

Wrap the Fish

Clean the pork net, drain off excess moisture, and cut it into square pieces. Place one piece of fish flesh in the center of each pork net square, top with one shiitake mushroom, then wrap into a round shape.

Steam the Dish

Arrange the fish head at one end of a long oval platter and the fish tail at the other end. Place the wrapped fish pieces in the center of the platter, then steam over high heat until fully cooked, and remove from the steamer.

Add the Sauce

Pour the cooking liquid from the platter into a wok, bring to a boil over heat, add MSG, thicken the sauce with water starch, then pour the sauce over the fish. Sprinkle with cooked minced ham to finish.