Steamed Hairtail
A renowned traditional steamed fish dish from Jiangsu, featuring knife fish steamed with ham, bamboo shoot slices, shiitake mushrooms and other complementary ingredients, yielding tender, flavorful fish meat.
Ingredients
hairtail
2 pieces (about 400g total)
cooked ham slices
5g
bamboo shoot slices
25g
soaked dried shiitake mushrooms
4 pieces
diced raw pork fat
50g
Shaoxing wine
20g
refined salt
5g
soy sauce
1g
scallion knot
1g
ginger slices
1g
chicken broth
50g
Instructions
1
Prepare the hairtail
Scale the hairtail, insert two bamboo chopsticks through the gills into the belly, twist out the innards and gills, and rinse thoroughly with water. Blanch briefly in 80% hot water and remove. Gently scrape off the slime on the body with a knife (do not break the skin), rinse again with water, then cut off the tail at 2/3 of the body and set aside.
2
Arrange and steam
Arrange the hairtail neatly in a soup bowl. First lay the bamboo shoot slices flat on top of the fish, place the ham slices on the bamboo shoots, then add the shiitake mushrooms, diced pork fat, scallion knot, and ginger slices. Add salt, soy sauce, and Shaoxing wine. Steam over high heat for about 10 minutes. Remove from the steamer as soon as the fish is cooked, and pick out the scallion knot and ginger slices.
3
Pour the sauce
Pour the broth into a pot, add 50g chicken broth, bring to a boil, then pour it into the fish bowl. Serve.
