Three-Shred Fish Rolls

Name: Three-Shred Fish Rolls
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 250 g Grass fish fillet; 10 g Shaoxing wine; 50 g Rehydrated shiitake mushrooms; 2 g Fine salt; 35 g Cooked ham (cut into shreds); 1 g MSG; 50 g Cooked bamboo shoots (cut into shreds); 50 g Clear broth; 10 g Scallion (5 g cut into segments, the rest minced); 5 g Wet cornstarch (for thickening); 5 g Ginger slices; 5 g Dry cornstarch (for dusting); 5 g Ginger juice; 10 g Rendered pork fat

A renowned local specialty from Jinhua, made by wrapping shredded ham, bamboo shoots, and shiitake mushrooms in grass carp fillets and steaming.

40 min

Easy

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Ingredients

Grass fish fillet 250 g

Shaoxing wine 10 g

Rehydrated shiitake mushrooms 50 g

Fine salt 2 g

Cooked ham (cut into shreds) 35 g

MSG 1 g

Cooked bamboo shoots (cut into shreds) 50 g

Clear broth 50 g

Scallion (5 g cut into segments, the rest minced) 10 g

Wet cornstarch (for thickening) 5 g

Ginger slices 5 g

Dry cornstarch (for dusting) 5 g

Ginger juice 5 g

Rendered pork fat 10 g

Instructions

Prepare the fish slices

Place the grass fish fillet skin-side down on the cutting board. Using an oblique slicing technique, cut 12 connected butterfly slices. Lay them flat skin-side up, sprinkle with 5 g of Shaoxing wine and the ginger juice, and dust with dry cornstarch.

Roll the fish rolls

Cut the ham, cooked bamboo shoots, and shiitake mushrooms into shreds slightly longer than the width of the fish slices. Cut 5 g of scallion into segments of the same length. Place the shreds and scallion segments neatly on each fish slice and roll up tightly to form fish rolls.

Steam the fish rolls

Take a shallow oval plate and coat it with a thin layer of rendered pork fat. Add a few drops of water, then arrange the fish rolls neatly in the plate. Steam until fully cooked, remove, and reserve the original juices for later use.

Pour sauce and finish

Heat a wok over medium heat with 5 g of rendered pork fat until about 50% hot. Add the 5 g of scallion segments and ginger slices, and saute until fragrant. Pour in the reserved juices and clear broth and bring to a boil. Discard the scallion and ginger. Add the fine salt, the remaining 5 g of Shaoxing wine, and MSG. Thicken with wet cornstarch to a clear glaze and pour over the steamed fish rolls to serve.