Steamed Golden Thread Fish
A rare specialty golden thread fish from Yunnan is steamed and served with Yunnan ham, shredded egg yolk cake, and chicken broth, preserving its authentic original flavor as a top-tier fish delicacy.
Story
Hailing from Yunnan’s rich culinary heritage, this dish showcases a rare, locally sourced golden thread fish prepared via gentle steaming to lock in its fresh, natural flavor. Paired with umami-rich Yunnan ham, delicate shredded egg yolk cake, and light, aromatic chicken broth, it delivers a pure, unadulterated taste that ranks among the finest fish delicacies in the region.
Ingredients
golden thread fish
500g
cilantro
20g
cooked Yunnan ham
100g
wheat bran vinegar
100g
aged egg yolk cake
50g
white sugar
50g
salt
20g
MSG
5g
sesame paste
15g
scallion
30g
black pepper powder
3g
ginger
30g
chicken soup
800ml
Instructions
1
Steamed Fish
Remove the gills from the golden thread fish, cut open along the belly, remove the innards, wash clean, and drain off excess moisture. Add to a bowl with 10g of salt, mix well and marinate for 10 minutes, then steam in a steamer for 10 minutes. Take out and invert into a serving bowl.
2
Prepare Ingredients and Sauce
Cut the cooked Yunnan ham, aged egg yolk cake, and scallions all into fine shreds. Cut 10g of ginger into shreds, and mince another 20g of ginger into ginger paste. Cut coriander into 1cm-long segments. Take a small bowl and combine wheat vinegar, sugar, ginger paste, sesame paste, 5g of salt, coriander, and scallion to make a vinegar-ginger sauce.
3
Finish the Dish by Pouring Soup
Place a wok over high heat, add chicken stock and 5g of salt, bring to a boil, then add Yunnan ham shreds, aged egg yolk cake shreds, pepper, and MSG. Remove from heat and pour the soup into the fish bowl, drizzle with sesame oil, and serve with the ginger-vinegar sauce on the side.
