Dragon Pool Fishing for Jade Plates
Dragon Pool Fishing for Jade Plates is a poetic steamed dish featuring silky fish fillets and tofu arranged like jade tiles, bathed in a savory sauce. It evokes the imagery of fishing in a dragon pool, delivering a light and delicate flavor.
Ingredients
14 items- Sea bass fillets 300g
- Silken tofu 400g
- Green peas 20g
- Goji berries 10g
- Ginger 15g
- Scallions 20g
- Broth 150ml
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tsp
- Cooking wine 1 tbsp
- White pepper powder a pinch
- Sesame oil 1 tsp
- Cornstarch 1 tbsp
- Cooking oil 1 tbsp
Nutrition
Steps （6 steps）
Cut the sea bass fillets into slices 5 cm long, 4 cm wide, and 0.5 cm thick. Place in a bowl, add 1 tbsp cooking wine, a pinch of salt, and half a tsp white pepper powder. Gently mix and let marinate for 15 minutes. Meanwhile, cut the silken tofu into pieces of similar size (about 5x4x1 cm) and pat dry with kitchen paper. Set aside on a plate.
In a small bowl, combine 150 ml broth, 2 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sesame oil, and a pinch of sugar. Stir to dissolve. In another small bowl, mix 1 tbsp cornstarch with 2 tbsp water to make a slurry.
Take a deep plate and arrange the tofu pieces evenly on the bottom, spacing them about 1 cm apart. Place a marinated fish slice on top of each tofu piece, aligning them to form a jade-like pattern. Sprinkle ginger and half the scallions over the fish. Dot the gaps with blanched green peas and soaked goji berries.
Add enough water to a steamer and bring to a rapid boil over high heat. Place the plate in the steamer basket, cover, and steam on high heat for 8-10 minutes. The fish is done when it turns opaque white and a chopstick can easily pierce the thickest part. Do not over-steam to keep the fish tender.
Carefully remove the plate from the steamer using oven mitts. Pour out any accumulated liquid from the plate (the liquid is flavorful and can be reserved for other uses). Pour the prepared sauce into a small saucepan and bring to a boil over high heat, then reduce to low heat. Slowly add the cornstarch slurry while stirring, until the sauce becomes translucent and thick enough to coat the back of a spoon. Turn off the heat.
Evenly pour the thickened sauce over the fish and tofu. Sprinkle the remaining scallion shreds on top. Optionally garnish with blanched broccoli florets or cilantro leaves. Finally, heat 1 tbsp of cooking oil in a wok until smoking and carefully drizzle it over the scallions. You'll hear a sizzle and the aroma will bloom. Serve immediately.
Tips
Adjust the steaming time according to the actual thickness of the fish fillets; the fish is best when just cooked through. Choose silken or soft tofu for a smoother texture. The sauce should be lightly thickened—just enough to coat the ingredients. The final drizzle of hot oil over the scallions is a critical step to release fragrance; do not skip.
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