Steamed Golden Threadfish
Steamed golden line fish, a rare specialty of Yunnan, served with Yunnan ham, shredded egg yolk cake, and chicken broth to preserve its natural flavor—a premium preparation.
Ingredients
Golden threadfish
500g
Cilantro
20g
Cooked Yunnan ham
100g
Bran vinegar
100g
Egg yolk cake
50g
White sugar
50g
Salt
20g
MSG
5g
Sesame paste
15g
Scallion
30g
Pepper powder
3g
Ginger
30g
Chicken broth
800ml
Instructions
1
Steam the fish
Remove gills from the golden threadfish, cut open the belly, remove internal organs, wash, drain water, place in a bowl, add 10g salt, mix well, marinate for 10 minutes, steam in a basket for 10 minutes, remove and invert into a bowl.
2
Prepare ingredients and sauce
Cut the cooked Yunnan ham, egg yolk cake, and scallion into fine shreds. Cut 10g ginger into shreds, mince another 20g ginger. Cut cilantro into 1cm sections. In a small bowl, mix bran vinegar, white sugar, minced ginger, sesame paste, 5g salt, cilantro, and scallion to make a ginger-vinegar sauce.
3
Pour soup to finish dish
Heat a wok over high heat, pour in chicken broth, add 5g salt. When the soup boils, add shredded Yunnan ham, shredded egg yolk cake, pepper, and MSG. Pour the soup into the fish bowl, drizzle with sesame oil, and serve with ginger-vinegar sauce.
