Steamed Jia Li Fish
A traditional Minnan (southern Fujian) specialty, this dish is steamed with jiali fish (red snapper) to preserve its natural flavor. The fish flesh turns tender and silky, and the cooking liquid remains clear.
Ingredients
Jia li fish (scaled, gills removed, gutted, and washed clean)
1 (about 1000 g)
Scallion whites (cut into 6.5 cm segments)
12.5 g
Shaoxing wine
25 g
Rehydrated shiitake mushrooms
25 g
MSG
4 g
Pork fat (sliced into 6.5 cm long × 3.3 cm wide pieces)
50 g
Light soy sauce
10 g
Preserved vegetables (soaked and washed clean)
15 g
Pork broth
250 g
Julienned ginger
5 g
Instructions
1
Prepare the fish
Scale the jia li fish, remove the gills, split open the belly to remove the innards, and wash clean. Make 3 horizontal cuts on both sides of the back, then place it in a large soup plate.
2
Layer the toppings
Cut the scallion whites into 6.5 cm segments. Soak the preserved vegetables clean. Slice the pork fat into pieces 6.5 cm long and 3.3 cm wide. Spread all of these together with the shiitake mushrooms and julienned ginger over the fish, add the pork broth, Shaoxing wine, soy sauce, and 1.5 g of MSG.
3
Steam
Place in a steamer and steam over high heat for 10 minutes, then remove. Pick out the scallions and ginger, add 2.5 g of MSG, adjust the broth, and serve.
