Jade Flower Fish

Name: Jade Flower Fish
Cuisine: China
Ingredients: ½ teaspoon ginger juice mixed with 2 teaspoons white wine; 1 teaspoon white vinegar; ½ teaspoon sesame oil; ¼ teaspoon salt; 1 pound flounder, thinly filleted into 8 pieces; 2 teaspoons light soy sauce; Pinch of white pepper; 2 tablespoons julienned Smithfield ham; 1 tablespoon Scallion Oil; 8 broccoli flowerets, inches long by 1½ inches wide; ¾ teaspoon sugar

Long Chong Yuk Shih

Preparation info

Difficulty
Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

This is a Hong Kong variation on the traditional rolled fish from Chongsan. The translation of the Chinese words is “jade trees hidden in the dragon tongue,” which refers to the broccoli rolled into the flounder. This adaptation illustrates quite well the breadth and inventiveness of the Cantonese kitchen.

Ingredients

1 pound flounder, thinly filleted into 8 pieces
8 broccoli flowerets, inches long by

Asia
China
Guangdong Province
Cantonese
Fish course

Method

Trim the 8 fish fillets into rectangles 1¾ inches wide by 3 inches long. Set aside.
Water-blanch the broccoli quickly, about 5 or 10 seconds