Soft Steamed Ham-Stuffed Mandarin Fish
Steamed mandarin fish layered with ham slices has an elegant, muted hue, silky tender flesh, and is served with a dipping sauce that carries a subtle sour-spicy flavor.
Ingredients
fresh mandarin fish (scaled, gills and innards removed, head, tail and skinned boneless fish meat cut into slices)
2 (approx 1250 g)
cooked ham (cut into pieces smaller than the fish slices)
150 g
egg whites
2
cooked lard
100 g
Shaoxing wine
50 g
fine salt
3 g
MSG
1 g
white pepper powder
1 g
scallions (finely chopped)
10 g
ginger (minced)
10 g
dry starch
50 g
chicken oil
10 g
Instructions
1
Prepare ingredients
Remove scales, gills and innards from the mandarin fish, wash clean. Set aside the head and tail, then remove 2 pieces of skinned boneless fish meat, cut into slices 6 cm long, 5 cm wide and 1 cm thick. Cut the ham into pieces smaller than the fish slices, finely chop the scallions, mince the ginger.
2
Marinate and coat
Place the fish meat, head and tail in a bowl, add scallions, minced ginger, Shaoxing wine, white pepper powder, fine salt, MSG and egg whites, mix well to marinate, then coat with dry starch and mix in lard.
