Shark with Mustard Green Stalks
A classic Ningbo seasonal delicacy, this dish braises tender rapeseed shoots (cài hóng jié) with shark to produce a milky white broth, vibrant green vegetables, and tender, succulent fish.
Ingredients
Cleaned shark meat (cut into 4 cm long, 3 cm wide, 2 cm thick chunks, blanched in boiling water)
400 g
Mustard green stalk sections (washed, cut into 3 cm long segments, blanched in boiling water until cooked, then rinsed with cold water)
200 g
Bamboo shoot slices
50 g
Refined salt
5 g
Vinegar
10 g
MSG
2 g
Scallion and ginger juice
10 g
Rendered chicken fat
5 g
Shaoxing wine
25 g
Rendered lard
30 g
Instructions
1
Ingredient Preparation
Cut the shark meat into 4 cm long, 3 cm wide, and 2 cm thick chunks. Blanch them in a pot of boiling water, scoop out with a slotted spoon, and rinse with cold water. Wash the mustard green stalk sections, cut them into 3 cm long segments, blanch in boiling water until cooked, then transfer to cold water to cool.
2
Cooking
Place a wok over high heat, add the rendered lard, and heat to medium-low. Add the mustard green stalk sections and bamboo shoot slices, toss the wok a few times, then add the scallion and ginger juice and 200 g of water. Once boiling, push the mustard green stalks and bamboo shoots to one side of the wok with a ladle, then add the shark chunks. Add the Shaoxing wine and refined salt, simmer for about 2 minutes. Add MSG, drizzle with rendered chicken fat, pour in the vinegar, give the wok a few swirls, then transfer to a serving dish to serve.
