Yunnan Ham Sole Roll
Seasoned raw fish slices are wrapped with ham, shiitake mushrooms, and scallion whites, then steamed and finished with a drizzle of sauce before serving.
Ingredients
egg white
2 tsp
salt
1/3 tsp
cornstarch
1/2 tsp
sesame oil
1 tsp
Shaoxing wine
1 tsp
white pepper
a pinch
sugar
a pinch
oil
1 tbsp
raw sole meat (cut into butterfly slices, approx. 8mm)
to taste
ham (cut into strips)
to taste
shiitake mushrooms (cut into strips)
to taste
scallion white (cut into strips)
to taste
Instructions
1
Preparation
Cut raw sole meat into butterfly slices, approx. 8mm thick, place in a small bowl, add marinade ingredients and mix well.
2
Preparation
Lay out the butterfly fish slices with the skin side up. Place 1 strip each of ham, shiitake mushroom, and scallion white at the shorter end of each slice, then roll from the side closest to you, with the sealed side facing down. After rolling all fish rolls, arrange them in a radial pattern on a round plate, then wrap with plastic wrap.
3
Cooking
Follow the main recipe for Yunnan Ham Sole Roll to prepare the sauce and set aside.
4
Cooking
Heat the fish rolls over high heat for 2 minutes. Drizzle the starch slurry sauce over them, then continue heating over high heat for another 40 seconds. Push the fish rolls to the center of the plate and serve.
