White Sauce Stuffed Fish

Name: White Sauce Stuffed Fish
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Ingredients: 750 g yellow croaker; 30 g pork (fat and lean); 20 g bamboo shoots; 15 g ham; 15 g green peas; 10 g minced ginger; 25 g egg white; 5 g salt; 5 g sesame oil; 150 g clear broth; 15 g Shaoxing wine; 60 g wet starch

Shandong cuisine, with an innovative presentation, tender fish, and a fragrant, savory filling.

50 min

Easy

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Ingredients

yellow croaker 750 g

pork (fat and lean) 30 g

bamboo shoots 20 g

ham 15 g

green peas 15 g

minced ginger 10 g

egg white 25 g

salt 5 g

sesame oil 5 g

clear broth 150 g

Shaoxing wine 15 g

wet starch 60 g

Instructions

Preparing the yellow croaker

Remove the gills and innards from the yellow croaker, scrape off the scales, and rinse clean. Using a slashing technique, make diagonal cuts along the spine on both sides of the fish (keeping the meat attached to the bone), about 7 cuts per side.

Preparing the fish head

Cut open under the fish's lower jaw and between the pectoral fins (do not cut open the belly), pry the two gill covers outward to either side, and tap the top of the fish's head with a knife so that the head folds down.

Making the meat filling

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

Cutting the side ingredients

Cut both the ham and the bamboo shoots into "elephant eye" slices about 3 cm long and 0.1 cm thick.

Stuffing and steaming

Spread the meat filling onto the fish slices and roll each one toward the direction of the cut. Arrange the fish belly-side down in a large fish plate (the rolled fish slices on both sides should stand upright against the spine), press a green pea on top of each roll, and steam over high heat for about 15 minutes until fully cooked.