Three-Shred Pounded Fish
A traditional Zhejiang soup dish featuring thinly pounded cod slices simmered with ham, shiitake mushrooms, and shredded chicken in a clear, savory broth with tender fish.
Ingredients
cod (washed, deboned, filleted into slices)
750 g
choy sum (blanched)
100 g
cooked chicken breast (shredded)
50 g
ham (julienned)
25 g
rehydrated shiitake mushrooms (julienned)
50 g
starch (wet and dry blend, for coating fish slices)
to taste
clear broth
500 g
cooking wine
to taste
salt
to taste
Instructions
1
Pound the fish slices
Wash the fish, remove the bones and pin bones, and slice into pieces. Coat with a mix of wet and dry starch, then gently pound with a wooden mallet to flatten into thin fish sheets. Blanch in boiling water until cooked through, then shock in cold water and cut into strips. Julienne the ham and shiitake mushrooms, blanch the choy sum briefly, and drain.
2
Cook the soup
Add 500 g clear broth to a pot. Add the fish strips, choy sum, cooking wine, and salt. Bring to a boil over medium heat and skim off any foam. Add the shiitake shreds, ham shreds, chicken breast shreds, and seasonings. Pour into a soup tureen and serve.
