Goldfish Playing with Lotus
A traditional Chinese artistic dish with delicate fish paste shaped into goldfish and lotus pods, smooth and tender, served in light savory sauce.
Ingredients
13 items- Grass carp (or sea bass) 1 (approx. 750g)
- Egg white 1
- Ginger-scallion water 20 g
- Salt 2 g
- White pepper powder 1 g
- Wet starch 10 g
- Lard 5 g
- Spinach leaves some
- Goji berries a few
- Green peas some
- Rape leaves few
- Chicken broth 100 g
- Water starch some
Nutrition
Steps （7 steps）
Remove skin and bones from fish meat, mince with knife back until very fine paste, about 15 minutes.
Add ginger-scallion water, salt, white pepper, egg white to paste, stir in one direction until stiff, then mix wet starch.
Divide 2/3 paste into 10 portions, shape into oval goldfish bodies, press tail, embed goji berry eyes, place on greased plate.
Tint remaining paste with spinach juice, fill into greased small round molds, top with green peas as seeds, unmold.
Steam plate over high heat then reduce to medium heat for 8 minutes, until fish paste is smooth and springy.
Arrange steamed goldfish and lotus on plate lined with blanched rape leaves decoratively.
Bring chicken broth to boil, season with salt, thicken with water starch, pour over fish paste.
Tips
Stir fish paste thoroughly until stiff for springy texture; steam over medium heat to avoid bubbles; oil hands when shaping to prevent stickiness.
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