Whole Fish in White Sauce

Name: Whole Fish in White Sauce
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 750 g grass carp (1 whole, cleaned and split into two halves, fish teeth removed); 25 g cooked chicken breast (cut into small dice); 15 g rehydrated shiitake mushrooms (cut into small dice); 25 g cooked ham (cut into small dice); 25 g egg yolk cake (cut into small dice); 15 g cooked peas; 5 g ginger slices; 1 scallion knot; 2.5 g scallion segments; 2.5 g fine salt; 1.5 g MSG; 1 g white pepper; 10 g wet starch (diluted for thin sauce); 15 g cooked lard; 10 g cooked chicken fat; Shaoxing wine (for cooking), to taste; 200 g fish poaching stock

A classic Zhejiang dish made with grass carp poached and finished with a glossy white sauce. The sauce is bright white and silky, and the fish flesh stays tender and delicate.

35 min

Easy

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Ingredients

grass carp (1 whole, cleaned and split into two halves, fish teeth removed) 750 g

cooked chicken breast (cut into small dice) 25 g

rehydrated shiitake mushrooms (cut into small dice) 15 g

cooked ham (cut into small dice) 25 g

egg yolk cake (cut into small dice) 25 g

cooked peas 15 g

ginger slices 5 g

scallion knot 1

scallion segments 2.5 g

fine salt 2.5 g

MSG 1.5 g

white pepper 1 g

wet starch (diluted for thin sauce) 10 g

cooked lard 15 g

cooked chicken fat 10 g

Shaoxing wine (for cooking) to taste

fish poaching stock 200 g

Instructions

Knife work

Clean the fish thoroughly, split it into two halves (male and female sides), and chop off the fish teeth. Cut the ham, chicken breast, egg yolk cake, and shiitake mushrooms all into small dice and set aside.

Poach the fish

Place about 1000 g of water in a pot and bring to a rolling boil over high heat. Add the fish pieces, placing the male side first, then the female side. Align the fish heads with the skin facing up so that the pectoral fins stand up. Add the scallion knot and ginger slices, cover the pot, and once it returns to a boil, lift the lid and skim off the foam. Rotate the pot and continue cooking over high heat for about 3 minutes until just done.

Plate the fish

Remove the scallion knot and ginger slices, lift the fish out, drain off the water, and arrange it on a long oval serving plate.

Prepare the sauce

Heat another pot, add the cooked lard, and stir-fry the scallion segments until fragrant. Add the Shaoxing wine and 200 g of the fish poaching stock, fish out and discard the scallion, then add the ham, chicken dice, egg yolk cake, mushrooms, and peas as garnishes. Season with fine salt and MSG, thicken with the diluted wet starch into a light glaze, and finish by drizzling with the cooked chicken fat.