Stuffed Dace Fish with Water Bamboo

Name: Stuffed Dace Fish with Water Bamboo
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 tbsp water; 1/3 tsp salt; 1 tsp sesame oil; 1 tsp cornstarch (for seasoning); black pepper, a pinch; sugar, a pinch; 2 tsp coriander (chopped); 2 tsp scallion (chopped); dace fish meat (minced into fish paste), to taste; 180 g (6 oz) water bamboo (peeled, cut into diagonal butterflied slices); cornstarch (to coat the water bamboo slices), to taste; 1/3 cup chicken broth; 2 tsp oyster sauce; 1/2 tsp cornstarch (for sauce); 1/2 tsp sesame oil (for sauce)

Stuff seasoned dace fish paste into butterfly-cut water bamboo slices, pan-fry until cooked through, then drizzle with oyster sauce starch glaze to serve.

35 min

Easy

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Ingredients

water 1 tbsp

salt 1/3 tsp

sesame oil 1 tsp

cornstarch (for seasoning) 1 tsp

black pepper a pinch

sugar a pinch

coriander (chopped) 2 tsp

scallion (chopped) 2 tsp

dace fish meat (minced into fish paste) to taste

water bamboo (peeled, cut into diagonal butterflied slices) 180 g (6 oz)

cornstarch (to coat the water bamboo slices) to taste

chicken broth 1/3 cup

oyster sauce 2 tsp

cornstarch (for sauce) 1/2 tsp

sesame oil (for sauce) 1/2 tsp

Instructions

Preparation

Prepare the dace fish balls following the master recipe for 'Clay Pot Dace Fish Balls', but use the seasoning from this recipe. After preparing the fish paste, chill it in the refrigerator for later use.

Preparation

Peel the water bamboo, cut it diagonally into 1.5 cm butterflied slices (about 16 slices total). Place them in a sealed plastic bag, add 1 tbsp of water, pull both ends of the bag toward the center, leaving a 4 cm gap for ventilation, and heat on high for 2 minutes. Remove, drain excess water, and arrange on paper towels.

Preparation

Lightly dust the center of each butterflied water bamboo slice with a thin layer of cornstarch, stuff approximately 2 tsp of fish paste into it, and smooth the surface. Repeat until all slices are filled.

Cooking

Preheat the frying pan on high heat for 5 minutes. Coat the pan surface evenly with oil, arrange the stuffed water bamboo slices with the exposed fish paste side facing down on the pan, and cook on high heat for 3 minutes. Flip the slices to lay them flat, then fry each side for 1 minute.

Cooking

Push the stuffed water bamboo slices to the edge of the pan to create space, stir the sauce ingredients evenly, pour them into the pan, and cook on high heat for 40 seconds, stirring the sauce once halfway through.