Steamed Egg with Fish Slices
A Zhejiang-style dish featuring tender, silky fish slices steamed together with egg, delicate in texture and light in aroma.
Ingredients
Shelled eggs (beaten into egg liquid)
200 g
Fresh fish fillets (marinated with 5 g salt and 10 g oil)
200 g
Chopped scallions
10 g
Fine salt (part used for marinating the fish)
10 g
MSG (monosodium glutamate)
1 g
Light soy sauce
15 g
White pepper powder
0.1 g
Cooked vegetable oil (part used for marinating the fish)
40 g
Instructions
1
Step 1
Add 5 g of fine salt and 10 g of oil to the fish fillets and mix well.
2
Step 2
Beat the eggs into a liquid, add the fine salt and MSG, stir until evenly combined, and pour into a shallow plate.
3
Step 3
Bring the steamer to a full boil. Place the plate of egg in and steam over low heat for about 7 minutes. Then arrange the marinated fish fillets and chopped scallions on top and continue steaming for another 3 minutes. Turn off the heat and let the residual heat cook for 2 minutes. Remove, pour the soy sauce and cooked oil over the top, sprinkle with white pepper powder, and serve.
