Stuffed Mixed Fish Rolls
A traditional Huaiyang dish: fish and pork are finely minced, mixed evenly, and shaped into strips, then topped with dried shrimp, dried oysters, and shiitake mushrooms and steamed until cooked through.
Ingredients
Fish meat (best with carp, mud carp or grass carp also work, minced)
500 g
Water
200 g
Coarse salt
22.5 g
Pork belly (minced)
400 g
White pepper
a pinch
MSG
10 g
Dried large shrimp (soaked, washed, sliced)
50 g
Dried oysters (soaked, washed, sliced)
100 g
Fried fish maw (soaked, washed, sliced)
to taste
Dried shiitake mushrooms (soaked, washed, sliced)
15 g
Instructions
1
Make the filling
Mince the fish meat (best with carp, but mud carp or grass carp also work). Mix with 200 g water, 22.5 g salt, and 10 g MSG, then beat until it forms a smooth fish paste. Mince the pork, add white pepper and combine with the fish paste. Shape into long strips (each about 50 g) to form the mixed stuffing rolls.
2
Top and steam
Soak and wash the dried large shrimp, dried oysters, dried shiitake mushrooms, and fried fish maw, then slice them. Place a slice each of shrimp, shiitake mushroom, fried fish maw, and dried oyster on top of each stuffing strip, then steam in a bamboo steamer until fully cooked.
