Steamed Mandarin Fish Rolls with Jinhua Ham in Superior Stock

Name: Steamed Mandarin Fish Rolls with Jinhua Ham in Superior Stock
Yield: Serves 4
Cuisine: Chinese
Ingredients: Salt to taste; Dried Chinese mushroom 50 g (1⅔ oz), soaked until soft and drained; Egg white 1; Chinese cooking wine (Shaoxing) 1 tsp + extra for seasoning; Celery 50 g (1⅔ oz); Potato flour 2 tsp, mixed with 1 tsp water to make a paste; Carrot 50 g (1⅔ oz); Superior stock 150 ml (4½ fl oz); Chinese (jinhua) ham 50 g (1⅔ oz); Mandarin fish 1, about 600 g (1 lb 5⅓ oz), or use any whitefleshed fish with a semi-firm texture

Preparation info

Serves
4

Difficulty
Easy

Appears in

New Beijing Cuisine

By Jereme Leung

Published 2010

About

This dish, known as qing deng lu yu, originally featured a whole fish poached in a pot. Mandarin fish is preferred for this dish; it is less muddy-tasting than other freshwater varieties, and the texture and firmness of its flesh is perfect for the rolling technique required in this recipe.

Ingredients

Mandarin fish 1, about 600 g (1 lb 5⅓ oz),

Asia
China
Main course
Beijing

Method

Clean and debone fish. Cut fillets into 13 x 4-cm (5 x 1½-in) strips. Season with egg white, salt and 1 tsp cooking wine and leave aside to marinate.
Slice carrot, celery, mushroom and ham into 4-cm (1½-in) strips and mix them together. Divide vegetable and ham strips into equal portions as per fish strips. Place vegetable and ham strips on a fish strip nearer