Steamed Mandarin Fish Rolls with Jinhua Ham in Superior Stock


Preparation info

  • Serves


    • Difficulty


Appears in

New Beijing Cuisine

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.


  • Mandarin fish 1, about 600 g (1 lb 5⅓ oz), or use any whitefleshed fish with a semi-firm texture
  • Egg white 1
  • Salt to taste
  • Chinese cooking wine (Shaoxing) 1 tsp + extra for seasoning
  • Carrot 50 g (1⅔ oz)
  • Celery 50 g (1⅔ oz)
  • Dried Chinese mushroom 50 g (1⅔ oz), soaked until soft and drained
  • Chinese (jinhua) ham 50 g (1⅔ oz)
  • Superior stock 150 ml (4½ fl oz)
  • Potato flour 2 tsp, mixed with 1 tsp water to make a paste


    1. 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.
    2. 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.
    3. 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.
    4. Reheat stock and season to taste with cooking wine and salt. Thicken with potato flour solution and pour over fish rolls. Serve immediately.