Steamed Fish Head and Tail with Stir-Fried Fish Shreds

Name: Steamed Fish Head and Tail with Stir-Fried Fish Shreds
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1500 g Snakehead fish; 250 g Green bean sprouts (trimmed and washed); 1 Green and red peppers (cut into strips); 2 Egg whites; 100 g Wet starch; 10 Baby bok choy; 5 g Salt; 10 g Cooking wine; 6 g MSG; 100 g Stock (OCR recognition error, possibly 100 or 200 g); 100 g Rendered lard

Steam the head and tail of the black fish; batter-coat the fish shreds and stir-fry them with bean sprouts and green and red peppers. The finished dish is a colorful mix of red and green, with a fresh, tender, and crisp texture.

55 min

Easy

0 favorites

Steamed Fish Head and Tail with Stir-Fried Fish Shreds

Ingredients

Snakehead fish 1500 g

Green bean sprouts (trimmed and washed) 250 g

Green and red peppers (cut into strips) 1

Egg whites 2

Wet starch 100 g

Baby bok choy 10

Salt 5 g

Cooking wine 10 g

MSG 6 g

Stock (OCR recognition error, possibly 100 or 200 g) 100 g

Rendered lard 100 g

Instructions

Prepare the fish

Clean the fish, remove the innards, wash, then chop off the head and tail and set aside. Remove the skin from the middle section, slice the fish meat into segments, then cut into thin pieces and finally into fine shreds. Soak in cold water briefly, squeeze out excess moisture, then toss with egg whites and a wet starch slurry until coated.

Prepare the vegetables

Trim off the heads and tails of the bean sprouts and wash them well. Cut the green and red peppers into thin strips.

Steam the head and tail

Blanch the fish head and tail in boiling water, arrange them on a plate, season with the spices, and steam in a steamer until fully cooked, then remove.