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

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.