Steamed Red Sea Bream
Score and blanch the red snapper, then steam it with dried mushrooms, ham, and winter bamboo shoots. Finish by ladling over hot broth and drizzling with chicken fat.
Ingredients
Red Sea Bream (approx. 750g)
1 whole
Shiitake mushrooms
25g
Shaoxing wine
25g
Ginger (sliced)
10g
Fine salt
3.5g
Pork fatback (sliced)
50g
Ham (sliced)
50g
Clear stock
200g
Winter bamboo shoots (sliced)
25g
Bok choy hearts (sliced)
50g
Chicken fat
5g
Fresh Sichuan peppercorns
A small amount
Scallions (cut into sections)
10g
Instructions
1
Prepare the fish
Scale the red sea bream, remove the gills and internal organs, and wash thoroughly. Cut 1.7cm square willow-leaf-shaped crosshatch marks on the fish, blanch in boiling water briefly then remove, sprinkle with a spoonful of fine salt, and arrange neatly on a plate.
2
Prepare the accompanying ingredients
Cut crosshatch marks on the pork fatback, then slice into pieces 3.3cm long and 1cm wide. Cut the scallions into small sections, slice the ginger. Slice the shiitake mushrooms, winter bamboo shoots, ham, and bok choy hearts into pieces 1cm wide and 3.3cm long.
3
Steam the fish
Place the fish in a fish-shaped serving plate, add Shaoxing wine, Sichuan peppercorns, and clear stock. Evenly arrange the pork fatback, scallion sections, ginger slices, shiitake mushrooms, winter bamboo shoots, and ham on top of the fish, leaving the fish eyes exposed. Steam in a steamer for 20 minutes until cooked, then remove. Pour the broth from the plate into a wok, discard the scallions, ginger, and Sichuan peppercorns, blanch the bok choy hearts briefly in the wok, then arrange them neatly on top of the fish.
4
Finish the dish
Bring the broth in the wok to a rolling boil over high heat, skim off any foam, pour it over the fish, drizzle with chicken fat, and the dish is ready.
