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.
Mandarin fish1, about 600g (1lb5⅓oz), or use any whitefleshed fish with a semi-firm texture
Salt to taste
Chinese cooking wine (Shaoxing) 1tsp + extra for seasoning
Dried Chinese mushroom50g (1⅔oz), soaked until soft and drained
Potato flour2tsp, mixed with 1tsp water to make a paste
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 to one edge and roll up tightly.
Place fish rolls on a steaming tray and steam over high heat for about 5 minutes or until cooked. Remove from heat and arrange rolls on a serving plate.
Reheat stock and season to taste with cooking wine and salt. Thicken with potato flour solution and pour over fish rolls. Serve immediately.