White Sauce Stuffed Fish

Name: White Sauce Stuffed Fish
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Ingredients: 750 g Yellow croaker (gills and innards removed, scales scraped off and rinsed clean); 30 g Pork, fat and lean (minced into paste); 20 g Winter bamboo shoots, cleaned (cut into 3 cm long, 0.1 cm thick diamond slices); 15 g Ham (cut into 3 cm long, 0.1 cm thick diamond slices); 15 g Green peas (press one on top of each fish roll); 10 g Minced ginger (for mixing into the meat filling); 25 g Egg white (for mixing into the meat filling); 5 g Fine salt (for seasoning); 5 g Sesame oil (for mixing into the meat filling); 150 g Clear broth (for thickening and pouring the sauce); 15 g Shaoxing wine (for marinating and seasoning); 60 g Wet cornstarch (for thickening); to taste Minced scallion (for mixing into the meat filling)

A classic Shandong cuisine dish, this recipe centers on yellow croaker as the main ingredient, rolled with a meat filling and steamed. It boasts a novel, eye-catching presentation, with tender, delicate fish flesh and a richly savory, aromatic filling.

1h 10m

Easy

0 favorites

Ingredients

Yellow croaker (gills and innards removed, scales scraped off and rinsed clean) 750 g

Pork, fat and lean (minced into paste) 30 g

Winter bamboo shoots, cleaned (cut into 3 cm long, 0.1 cm thick diamond slices) 20 g

Ham (cut into 3 cm long, 0.1 cm thick diamond slices) 15 g

Green peas (press one on top of each fish roll) 15 g

Minced ginger (for mixing into the meat filling) 10 g

Egg white (for mixing into the meat filling) 25 g

Fine salt (for seasoning) 5 g

Sesame oil (for mixing into the meat filling) 5 g

Clear broth (for thickening and pouring the sauce) 150 g

Shaoxing wine (for marinating and seasoning) 15 g

Wet cornstarch (for thickening) 60 g

Minced scallion (for mixing into the meat filling) to taste

Instructions

Preparing the yellow croaker

Remove the gills and innards from the yellow croaker, scrape off the scales, and rinse clean. Using the filleting technique, make diagonal cuts along the bone on both sides of the fish (keeping the meat attached to the bone), about 7 slices per side. Cut through the area below the lower jaw and the pectoral fin (do not cut open the belly), pull the two gill covers apart to each side, and tap the top of the head with the flat of a knife so that the head flattens down.

Preparing the meat filling

Mince the pork into a paste and place it in a bowl. Add the minced scallion, minced ginger, egg white, fine salt, and sesame oil, then stir in one direction until the filling is well combined.

Cutting the side ingredients

Cut both the ham and the winter bamboo shoots into diamond slices 3 cm long and 0.1 cm thick.

Rolling and forming

Spread the meat filling evenly onto the fish slices and roll each slice in the direction of the cut to form a roll. Place the fish belly-side down in a large fish platter (with the rolls on both sides standing upright close to the spine), and press one green pea onto the top of each fish roll.

Steaming

Place the platter in a steamer and steam over high heat for about 15 minutes until just cooked, then remove.

Pouring the sauce

Pour the fish's original cooking liquid into a wok, add the clear broth, Shaoxing wine, fine salt, winter bamboo shoots, and ham slices, and bring to a boil. Skim off the foam, thicken with wet cornstarch, drizzle in chicken oil, and pour the sauce over the fish. Serve immediately.