Steamed White Fish
A traditional dish from northeastern China, made by steaming fresh white fish with ham and mushrooms. The flesh is tender and delicately flavored.
Ingredients
Live white fish
1500 g
Cooked ham (sliced into long thin pieces)
25 g
Fat pork (cut into comb-pattern slices)
50 g
Bok choy (cut into long thin pieces)
25 g
Magnolia wood ear slices (soaked, cut into long thin pieces)
10 g
Fresh shiitake mushrooms (stems removed, halved)
25 g
Shaoxing wine
25 g
Salt
5 g
Scallion
10 g
MSG
1 g
Ginger
10 g
Rendered lard
50 g
Instructions
1
Step 1
Scale the white fish, remove the gills and innards, and wash it thoroughly. Briefly blanch in boiling water, rinse with cold water, and scrape off the black skin. Make diagonal slits on both sides of the fish and arrange it on a plate.
2
Step 2
Cut the fat pork into 3 cm comb-pattern slices. Soak the magnolia wood ear slices in water, rinse well, and cut them into long thin pieces. Cut the cooked ham into long thin pieces. Wash the bok choy and cut it into long thin pieces. Remove the stems from the shiitake mushrooms, rinse, and cut them in half.
3
Step 3
Arrange the fat pork slices, magnolia slices, ham slices, bok choy slices, and shiitake mushrooms on top of the fish. Sprinkle with salt, MSG, and Shaoxing wine. Add scallion and ginger pieces, then pour in chicken broth and rendered lard.
4
Step 4
Once the steamer is producing steam, place the fish inside and steam for 20 minutes. Remove the scallion and ginger pieces once done.
5
Step 5
Pour the cooking broth into a ladle and transfer the fish to a serving plate. Adjust the seasoning of the broth and pour it over the fish. Serve with minced ginger and vinegar on the side.
