Steamed Kirin Fish

Name: Steamed Kirin Fish
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 750 g Raw fish (fillet and skin, discard bones, reserve the tail, slice into 24 pieces); 50 g Ham (cut into 24 pieces); 75 g Soaked shiitake mushrooms (cut into 24 pieces); 100 g Fatty pork (cut into 24 pieces); to taste MSG (50 g total, part used for marinating); to taste Fine salt (25 g total, used for marinating); 1 Egg white; to taste Shaoxing wine (referred to as white wine in the text); to taste Ginger and scallion; to taste Superior stock; to taste Wet cornstarch

A classic Teochew dish with bright white, silky-tender flesh, prepared by steaming alternating layers of raw fish slices, ham, shiitake mushrooms, and pork belly.

50 min

Easy

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Ingredients

Raw fish (fillet and skin, discard bones, reserve the tail, slice into 24 pieces) 750 g

Ham (cut into 24 pieces) 50 g

Soaked shiitake mushrooms (cut into 24 pieces) 75 g

Fatty pork (cut into 24 pieces) 100 g

MSG (50 g total, part used for marinating) to taste

Fine salt (25 g total, used for marinating) to taste

Egg white 1

Shaoxing wine (referred to as white wine in the text) to taste

Ginger and scallion to taste

Superior stock to taste

Wet cornstarch to taste

Instructions

Step 1

Fillet the raw fish and remove the skin; discard the bones but reserve the tail. Slice the fish meat into 24 pieces, each made of two slices joined together, and set aside in a bowl.

Step 2

Cut the ham, shiitake mushrooms, and fatty pork into 24 pieces each. Combine the fatty pork slices with the fish pieces, then marinate for a few minutes with egg white, white wine, 25 g of salt, 25 g of MSG, scallion, and ginger.