Snow-wrapped Silver Fish
Cantonese-style vegetarian dish featuring bamboo shoot tips shaped to resemble bream, then steamed for a lifelike presentation and a delicate, tender texture.
Ingredients
Bamboo shoot slices (cut into pieces approx 5cm long, 4cm wide)
to taste
oil
10g
Shaoxing wine
2.5g
white sugar
1.5g
sesame oil
0.5g
ground pepper
to taste
fried gluten balls
to taste
shiitake mushrooms (soaked)
to taste
vegetarian stock
250g
refined salt
0.5g
soy sauce
5g
MSG
1g
wet cornstarch (diluted for thickening)
5g
vegetarian stock (for sauce)
150g
oil
15g
oil (for final emulsifying)
25g
Instructions
1
Prepare bamboo shoot slices
Place bamboo shoot slices in a pot of boiling water, simmer over medium heat for about 10 minutes, then remove and soak in clean water.
2
Simmer bamboo shoot slices
Heat a wok over medium heat, add 10g oil, then add 2.5g Shaoxing wine, 1.5g white sugar, 0.5g sesame oil, and ground pepper. Cover and simmer for about 10 minutes, then remove and drain excess water.
3
Prepare base layer
Heat a wok over medium heat, add 10g oil, then add 2.5g Shaoxing wine. Add fried gluten balls and soaked shiitake mushrooms, then pour in 250g vegetarian stock, 0.5g refined salt, 5g soy sauce, 1g MSG, 1g white sugar, and 0.5g sesame oil. Stir to combine, then thicken with 5g diluted wet cornstarch. Remove and place on a plate as the base layer.
4
Shape and steam
Arrange the bamboo shoot slices on the base layer to form the shape of a bream fish, add the head, tail, and eye decorations. Sprinkle with shredded mushrooms, then place in a steamer and steam over high heat for about 5 minutes. Remove and drain excess water.
5
Pour sauce and finish
Heat a wok over medium heat, add 15g oil, then add 150g vegetarian stock, 0.5g sesame oil, 1g refined salt, 1.5g MSG, and 1.5g white sugar. Thicken with 10g diluted wet cornstarch, then add 25g oil and stir to emulsify. Pour the sauce over the "fish" to serve.
