Yuhai Fresh Fish Top Ten Plates
A traditional famous dish from the Beihai region, this whole-fish guest entrée is built on a steamed fish base and finished with a drizzle of stir-fried sauce.
Ingredients
Fish (descaled, guts removed, washed clean)
750g
Fatty pork (cut into even strips)
50g
Chinese sausage strips
50g
Rehydrated dried shiitake mushrooms (cut into even strips)
10g
Scallion strips
20g
Cilantro
5g
Ginger
2 slices
Tea leaves
10g
Salt (rub evenly over the entire fish)
5g
MSG
5g
Ground white pepper
1g
Sesame oil
30g
Instructions
1
Prepare the Fish
First, scale the fish, remove the innards, and wash it thoroughly with clean water. Then rub salt evenly over the entire fish. Cut the Chinese sausage, fatty pork, and shiitake mushrooms into even strips and set aside. Lay the scallion strips horizontally across an oval platter, then arrange the fish on top. Place the ginger slices on the fish and steam for about 90 minutes until cooked through. Remove, discard the ginger and scallions, and drain off the reserved liquid for later use.
2
Stir-fry the Sauce
Heat oil in a wok over medium heat. First, drizzle the hot oil over the fish. Then add the Chinese sausage, fatty pork, and shiitake strips and stir-fry together. Add the reserved cooking liquid, season to taste, thicken with cornstarch slurry, and pour over the fish. Drizzle with sesame oil, sprinkle with white pepper, and place cilantro at the tail of the fish to finish.
