Steamed Qilin Fish
A renowned Cantonese dish made by steaming fish sandwiched with ham, shiitake mushrooms, and fatty pork, featuring an elegant presentation and fresh, silky-smooth flavor.
Ingredients
Fresh fish (fillet and remove skin, keep tail)
750g
Scallions
10g
Ham (sliced)
40g
White wine
10g
Wet shiitake mushrooms (sliced)
50g
Sesame oil
5g
Fatty pork (sliced)
50g
Raw stock
20g
MSG
5g
Egg white
15g
Fine salt
5g
Superior stock
150g
Ginger
10g
Finishing oil
25g
Instructions
1
Prepare the fish
Fillet the fresh fish and remove the skin (the fish bones are not needed; reserve the tail). Slice the fish meat into 24 pieces, each consisting of two slices connected together, and place in a bowl.
2
Marinate the ingredients
Cut the ham, shiitake mushrooms, and fatty pork into 24 pieces each. Then add the fatty pork slices to the fish slices along with egg white, white wine, 25g salt, 25g MSG, scallions, and ginger, and marinate for a few minutes.
3
Arrange and steam
Spread a thin layer of lard on the bottom of the serving plate. Sandwich the fatty pork, ham, and shiitake mushrooms between each pair of fish slices, arrange on the plate, and steam for about 7 minutes. Steam the fish head and tail in advance and place them at the head and tail ends of the plate.
4
Thicken and drizzle oil
Pour the original fish juices into a wok, add 150g superior stock, 2.5g fine salt, and 2.5g MSG, then thicken with cornstarch slurry. Finally, drizzle with sesame oil and lard to finish.
