Taishan Red-Scale Fish
Live Taishan Red Scale Fish are blanched until fully cooked, then drizzled with seasoned clear broth and served with a minced ginger vinegar dip on the side.
Ingredients
Live red-scale fish (gutted and cleaned)
to taste
Refined salt
to taste
Minced ginger (mixed with vinegar in a small dish)
to taste
Sichuan peppercorns
to taste
Shaoxing wine
to taste
Soy sauce
to taste
Vinegar (mixed with minced ginger in a small dish)
to taste
MSG (monosodium glutamate)
to taste
Clear broth
to taste
Ground white pepper
to taste
Instructions
1
Step 1
Gut the fish, remove the innards, and wash clean. Place the fish in a pot of boiling water and blanch until just cooked through. Remove and transfer to a large soup bowl, then sprinkle with ground white pepper.
2
Step 2
Place a wok over heat and add the clear broth, salt, soy sauce, Sichuan peppercorns, Shaoxing wine, and MSG. Bring to a boil, skim off any foam, then pour the hot seasoned broth over the fish in the bowl.
3
Step 3
Combine the vinegar with the minced ginger in a small dish and serve alongside the fish as a dipping sauce.
