White-braised Fish Slices
Snow-white in color, with a tender, melt-in-the-mouth texture — a delicate fresh fish dish.
Ingredients
fresh fish (deheaded, deboned, desinned, deskinned, cut into slices)
to taste
bamboo shoot slices
to taste
salt
to taste
MSG
to taste
sugar
to taste
cooking wine
to taste
stock
to taste
starch
to taste
egg white
to taste
oil
to taste
scallion-ginger water
to taste
Instructions
1
Preparation and coating
Process the fish by removing the head, bones, spines, and skin, then cut into slices. Coat the fish slices with salt, cooking wine, starch, egg white, and scallion-ginger water.
2
Oil blanching
Blanch the coated fish slices briefly in oil at about 60% hot; at the same time, blanch the bamboo shoot slices in oil.
3
Final cooking
Heat a wok over the flame with a base of oil, stir-fry the fish slices and bamboo shoot slices, add the seasonings, toss, thicken with a cornstarch slurry, drizzle in a finishing oil, and serve.
