Shredded Mandarin Fish
A light, tender dish made with shredded mandarin fish, ham, shiitake mushrooms, and green leafy vegetables, stir-fried and thickened with stock.
Ingredients
mandarin fish fillet (washed, drained, cut into thick slices, then shredded)
to taste
egg white (for mixing)
half
remaining egg white (for the second coating)
to taste
fine salt (for marinating)
to taste
Shaoxing cooking wine (for marinating)
to taste
dry starch (for mixing)
to taste
wet starch slurry (for the second coating)
to taste
ham (sliced)
to taste
shiitake mushrooms (sliced)
to taste
leafy greens (sliced)
to taste
stock (for thickening)
to taste
monosodium glutamate (for seasoning)
to taste
oil (for deep-frying and stir-frying)
to taste
Instructions
1
Marinate the fish shreds
Wash the mandarin fish fillet and drain thoroughly. Cut it into thick slices, then shred it and place it in a bowl. Add half of the egg white, fine salt, cooking wine, and dry starch, then mix until evenly coated. Wash and slice the ham, shiitake mushrooms, and leafy greens.
2
Apply the second coating
Place the fish shreds in the remaining egg white. Add salt and wet starch slurry, then mix until evenly coated.
3
Deep-fry the fish shreds
Heat the oil in a wok over medium-high heat. Add the fish shreds in two batches. When they float, turn off the heat, remove them, and drain off the excess oil.
4
Stir-fry the topping
Leave a little oil in the wok and add the ham, shiitake mushrooms, and leafy greens. Add stock, cooking wine, monosodium glutamate, and salt. Thicken with starch slurry, then add the fish shreds, toss until evenly combined, and serve.
