Steamed Fish and Vegetable Bundles

Name: Steamed Fish and Vegetable Bundles
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Ingredients: 200 g fresh fish meat (cut into coarse strips 3 cm long); 75 g rehydrated shiitake mushrooms (cut into fine strips); 50 g winter bamboo shoots (cut into fine strips); 25 g cooked ham (cut into fine strips); green garlic leaves (for tying); 25 g fresh ginger (cut into fine strips); 50 g lard; 25 g cooking wine; 25 g chicken fat; 50 g water-based starch slurry (for thickening); a pinch ground pepper; to taste salt; to taste monosodium glutamate (MSG); to taste chicken broth (for steaming); to taste scallions; to taste ginger juice

A Hunan-style dish shaped like a bundle of firewood, made by bundling shredded fish with other ingredients and steaming it. Richly flavored, tender, and mildly spicy.

1h 0m

Easy

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Ingredients

fresh fish meat (cut into coarse strips 3 cm long) 200 g

rehydrated shiitake mushrooms (cut into fine strips) 75 g

winter bamboo shoots (cut into fine strips) 50 g

cooked ham (cut into fine strips) 25 g

green garlic leaves (for tying)

fresh ginger (cut into fine strips) 25 g

lard 50 g

cooking wine 25 g

chicken fat 25 g

water-based starch slurry (for thickening) 50 g

ground pepper a pinch

salt to taste

monosodium glutamate (MSG) to taste

chicken broth (for steaming) to taste

scallions to taste

ginger juice to taste

Instructions

Julienne and Marinate

Cut the fish into coarse strips 3 cm long. Marinate with cooking wine, scallion and ginger juice, salt, and MSG. Cut the mushrooms, winter bamboo shoots, ham, and ginger into fine strips.

Bundle and Steam

Use green garlic leaves to tie the ginger, ham, mushroom, winter bamboo shoot, and fish strips together, making 24 bundles in total. Trim both ends and arrange the bundles in a bowl. Add chicken broth, salt, MSG, scallion and ginger juice, lard, cooking wine, and ground pepper, then steam until cooked. Blanch the fish head and tail and set aside.

Thicken and Sauce

Strain the steaming juices into a pan and bring to a boil. Thicken with the starch slurry, drizzle with clear cooking oil, and pour the sauce over the fish. Arrange the blanched fish head and tail in place.