Steamed Kirin Fish
A classic Cantonese dish, made by steaming fresh fish slices paired with ham, dried shiitake mushrooms, and fatty pork, featuring an elegant, visually appealing presentation.
Ingredients
Fresh fish (fillet and remove skin; discard bones; reserve the tail)
750 g
Scallion
10 g
Ham (cut into 24 slices)
40 g
White wine
10 g
Soaked shiitake mushrooms (cut into 24 slices)
50 g
Sesame oil
5 g
Fat pork (cut into 24 slices)
50 g
Raw stock
20 g
MSG
5 g
Egg white
15 g
Fine salt
5 g
Superior stock
150 g
Ginger
10 g
Lard
25 g
Instructions
1
Preparing the Fish
Fillet the fresh fish and remove the skin; discard the bones, but reserve the tail. Slice each fillet into two connected pieces, making 24 pieces in total, and place them in a bowl.
2
Cutting and Marinating
Cut the ham, shiitake mushrooms, and fat pork each into 24 slices. Add the fat pork to the fish slices along with the egg white, white wine, fine salt, MSG, scallion, and ginger, and marinate for a few minutes.
3
Steaming
Spread a thin layer of lard over the bottom of a serving plate. Sandwich a slice each of fat pork, ham, and mushroom between each pair of connected fish pieces and arrange them neatly on the plate, then steam in a steamer for about 7 minutes. Steam the fish head and tail separately in advance and place them at the head and tail ends of the platter.
4
Finishing with Sauce
Pour the juices released from the steamed fish into a wok, add 150 g of superior stock, 2.5 g fine salt, and 2.5 g MSG, and thicken with cornstarch slurry. Finally, drizzle with sesame oil and lard to finish.
