Shad Fish in Pork Caul Fat

Name: Shad Fish in Pork Caul Fat
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 350 g Shad fish (gutted, with innards and gills removed, scales retained, washed); 150 g Pork caul fat (washed and patted dry); 10 g Sugared pork lard cubes; 25 g Cooked pork lard; 1 Scallion knot; 25 g Aromatic vinegar; 1 slices Ginger; 5 g Minced young ginger; 25 g Shaoxing wine; 20 g Ham (cut into about 0.15 cm slices); 10 g Fine salt; 1 Soaked dried shiitake mushrooms (stems removed and washed); 25 g Sugar; 25 g Winter bamboo shoot meat (cut into about 0.15 cm slices); 15 g Fermented rice (jiu niang)

A traditional Shanghai dish featuring shad fish wrapped in pork caul fat, ham, and winter bamboo shoots, then steamed. The tender, flavorful fish is served with minced ginger and aromatic vinegar for dipping.

35 min

Easy

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Ingredients

Shad fish (gutted, with innards and gills removed, scales retained, washed) 350 g

Pork caul fat (washed and patted dry) 150 g

Sugared pork lard cubes 10 g

Cooked pork lard 25 g

Scallion knot 1

Aromatic vinegar 25 g

Ginger 1 slices

Minced young ginger 5 g

Shaoxing wine 25 g

Ham (cut into about 0.15 cm slices) 20 g

Fine salt 10 g

Soaked dried shiitake mushrooms (stems removed and washed) 1

Sugar 25 g

Winter bamboo shoot meat (cut into about 0.15 cm slices) 25 g

Fermented rice (jiu niang) 15 g

Instructions

Prepare Ingredients

Gut the shad fish, remove the innards and gills, retain the scales, and wash with clean water. Cut the ham and winter bamboo shoots into about 0.15 cm slices. Remove the stems from the shiitake mushrooms and wash them. Wash the pork caul fat and pat it dry. Place the aromatic vinegar and minced young ginger together in a small dish and set aside.

Wrap and Steam

Spread the pork caul fat flat on a plate. Place a shiitake mushroom in the center, then arrange the ham and bamboo shoot slices alternately on either side. Sprinkle the sugared pork lard cubes on both sides. Lay the shad fish on top of the ham and bamboo shoot slices, then gently wrap everything in the caul fat, keeping the arrangement intact, and place it on a serving plate. Add the Shaoxing wine, sugar, cooked pork lard, fine salt, fermented rice, scallion knot, and ginger slices. Steam over high heat for 10-15 minutes, until the caul fat has mostly melted, then remove from the steamer.