Songjiang Perch
A signature Shanghai (Hu cuisine) preparation of Songjiang perch, featuring white flesh flecked with red, a light yet silky broth, and tender, fresh-tasting meat.
Ingredients
Perch meat (boneless, cut into small cubes)
to taste
Winter bamboo shoots (thin small cubes, blanched in boiling water)
to taste
Cooked minced chicken breast
to taste
Cooked minced ham
to taste
Sesame oil
a pinch
Shaoxing wine (for cooking)
to taste
Scallion
to taste
Ginger
to taste
Rendered lard
to taste
Wet cornstarch (for thickening)
to taste
Fine salt
to taste
Chicken broth
to taste
Instructions
1
Step 1
Cut perch meat into small cubes after removing bones; blanch bamboo shoot pieces in boiling water
2
Step 2
Place a wok over heat, add rendered lard and heat to medium-low (50% heat), then add scallion and ginger, stir-fry until fragrant, then remove the aromatics
3
Step 3
Add fish cubes and stir-fry briefly, pour in Shaoxing wine, then add chicken broth, blanched bamboo shoots, and salt
4
Step 4
When the soup comes to a boil, thicken it with wet cornstarch, drizzle with a small amount of sesame oil, then pour into a soup plate, sprinkle with cooked minced chicken and cooked minced ham to serve
