Three-Shred Tapped Fish
Pound the fish fillets thin, blanch until just cooked, and simmer together with shredded ham, mushrooms, and chicken to make a soup.
Ingredients
Cod (750 g, cleaned, deboned, skinned and sliced)
1
Choy sum
100 g
Shredded cooked chicken breast
50 g
Ham (shredded)
25 g
Soaked shiitake mushrooms (shredded)
50 g
Dry and wet starch
to taste
Clear broth
500 g
Cooking wine
to taste
Salt
to taste
Seasonings
to taste
Instructions
1
Step 1
Clean the fresh fish, debone and skin it, then slice it into pieces. Coat the fish slices with dry and wet starch, then gently tap them with a wooden mallet to flatten into thin fish sheets. Blanch the flattened fish sheets in boiling water until cooked, then rinse in cold water and cut into strips.
2
Step 2
Shred the ham and soaked shiitake mushrooms. Blanch the choy sum briefly, then remove and drain excess water.
3
Step 3
Add 500 g of clear broth to a pot. Add the fish strips, choy sum, cooking wine and salt. Bring to a boil over medium heat, then skim off any surface foam. Add the shredded shiitake mushrooms, ham and cooked chicken breast, along with seasonings. Pour the mixture into a soup tureen and serve.
