Phoenix Tail Goldfish
An exquisite banquet dish shaped like goldfish, made from fresh shrimp paste with tails forming the phoenix tail. Steamed to perfection, it's tender, sweet, and visually stunning, showcasing the pinnacle of culinary craftsmanship.
Ingredients
13 items- Fresh shrimp 300g
- Pork fat 50g
- Egg white 1
- Cornstarch 10g
- Ginger 5g
- Scallion 5g
- Salt 3g
- Cooking wine 10g
- White pepper 0.5g
- Green peas 6
- Chicken broth or water 100ml
- Water starch 15ml
- Sesame oil 2g
Nutrition
Steps （6 steps）
Prepare the shrimp: Wash shrimp, remove heads and shells, leaving the last tail segment intact. Devein. Split the back of the shrimp from top to tail (without cutting through), gently flatten, and mince into paste. Finely mince pork fat. Prepare ginger water by mincing ginger and soaking in a little water.
Make shrimp paste: Combine minced shrimp, pork fat, egg white, cornstarch, salt, cooking wine, white pepper in a bowl. Gradually add ginger water while stirring vigorously in one direction until the mixture becomes sticky and firm, about 5 minutes, until it forms smooth balls when squeezed.
Shape the goldfish: Take about 30g of shrimp paste, shape into an oval in your palm, using a scraper to form a fish body (round front, pointed back). Insert a shrimp with tail into the back end as the "phoenix tail". Press green peas on the head as eyes and gently secure.
Steam: Place the shaped goldfish on a lightly oiled plate, spacing them apart. Bring a steamer to a boil, place the plate inside, and steam over medium heat for 8-10 minutes, until the shrimp paste turns white and fully set; the surface should feel springy when touched with chopsticks.
Make the sauce: In a small saucepan, bring chicken broth or water, salt, and white pepper to a boil. Stir in water starch to thicken into a thin glaze. Drizzle with sesame oil and mix.
Plate: Carefully remove the steamed goldfish to a long platter. Pour the sauce evenly over them. Garnish with shredded scallion or cilantro leaves. Serve hot.
Tips
The shrimp paste must be stirred until it becomes sticky and firm, otherwise the texture will be loose after steaming. Insert the shrimp tail securely to prevent it from falling off during steaming. Do not over-steam, as the shrimp will become tough. If pork fat is unavailable, increase the amount of egg white or add a little oil as a substitute.
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