Qilin Sea Bass
Qilin Sea Bass A famous classic Cantonese (Guangzhou) dish. Sea bass fillets are arranged in alternating layers with sliced shiitake mushrooms, ham, and bamboo shoot slices, then steamed to create an elegant, visually appealing presentation.
Ingredients
sea bass (cut off head and tail, cut the middle section into 2 large pieces, each large piece cut diagonally into 6 small pieces)
1000 g
dried shiitake mushrooms (soak until soft, cut each into 2 pieces to make 12 pieces total)
6
ham (sliced)
300 g
bamboo shoot slices
150 g
ginger slices
20 g
fine salt (part for marinating, part for thickening sauce)
8 g
cooking wine
25 g
ground white pepper
2 g
MSG
2 g
scallion segments
15 g
sesame oil
15 g
Instructions
1
Prepare ingredients
Cut off the head and tail of the sea bass, split the middle section along the back into 2 large pieces, cut each large piece diagonally into 6 small pieces. Marinate with fine salt, cooking wine, ground white pepper and MSG for a short time. Soak the shiitake mushrooms until soft and cut each into 2 pieces to make 12 pieces total; arrange the fish head and tail separately on a plate.
2
Arrange and steam
Take 1 piece each of fish, shiitake mushroom, ham and bamboo shoot slice to form a group, making 12 groups in total. Arrange the groups on a plate, place in a steamer and steam for 8 minutes. Mix fine salt, MSG, water, sesame oil and starch to make a thickened sauce, then drizzle over the dish.
