Goldfish Playing with Lotus
Fresh fish paste molded into goldfish, steamed with a lotus-shaped garnish. A delicate, tender, and visually stunning banquet dish.
Ingredients
14 items- Grass carp fillet 300g
- Egg white 1
- Cornstarch 15g
- Cooking wine 1 tbsp
- Salt 3g
- Carrot 1
- Black sesame seeds 16
- Cucumber 1
- Goji berries 5
- Broth or water 50ml
- Sugar 2g
- White pepper a pinch
- Sesame oil a few drops
- Scallion 1
Nutrition
Steps （9 steps）
Remove skin and bones from 300g grass carp. Cut into 2cm pieces, chop repeatedly with knife back until a fine paste. Transfer to a bowl.
Add 1 egg white, 15g cornstarch, 1 tbsp cooking wine and 3g salt. Stir in one direction for about 3 minutes until sticky and springy.
Divide fish paste into 8 portions. Roll each into a ball then shape into a teardrop (round head, pointed tail). Use a toothpick to press fin patterns on tail.
Press two black sesame seeds into sides for eyes. Cut carrot into small triangles for fins and insert into body. Arrange fish on greased plate.
Boil water in steamer over high heat. Place plate inside, cover, steam on high for 8 minutes until fish paste turns white and bounces back when pressed.
Remove plate, pour accumulated liquid into a small bowl; set aside.
In a small saucepan, combine 50ml broth, reserved liquid, 1/2 tsp salt, 1/2 tsp sugar, dash white pepper, 1/2 tsp cooking wine. Bring to boil over medium heat.
Add water starch (1 tsp cornstarch + 2 tbsp water). Stir and cook until sauce thickens and turns glossy, about 30 seconds.
Pour sauce evenly over goldfish. Slice cucumber into half-circles, arrange into lotus shape around plate. Drip sesame oil, sprinkle scallion. Serve hot.
Tips
Always stir the fish paste in one direction to develop the gel; do not oversteam to keep tender; substitute broth with water if needed.
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