龙潭钓玉牌
Steamed fish rolls shaped like jade tablets floating in a clear broth, evoking a serene dragon pool scene. Tender and flavorful.
Ingredients
14 items- Sea bass fillet 300 g
- Shrimp 100 g
- Egg whites 2
- Cornstarch 2 tbsp
- Chinese chives 10 stalks
- Broth 200 ml
- Light soy sauce 1 tbsp
- Dark soy sauce 1/2 tsp
- Salt to taste
- Sugar a pinch
- White pepper a pinch
- Cooking wine 2 tbsp
- Baby bok choy or broccoli 100 g
- Ginger, green onion, red bell pepper a little each
Nutrition
Steps （8 steps）
Debone the sea bass, take 300g fillet, slice into 0.3 cm thick pieces. Gently pound with the back of a knife to tenderize.
Add 1 tsp wine, 1/2 tsp salt, white pepper, 1 egg white, 1 tbsp cornstarch to the fish. Mix well and marinate for 15 minutes.
Devein and mince 100g shrimp. Add 1 tsp wine, 1/2 egg white, a pinch of salt and sugar. Stir in one direction until springy.
Lay a fish slice flat, place about 15g shrimp paste, roll up tightly and tie with a blanched chive stem. Arrange in a plate.
Bring a steamer to boil. Put the plate in and steam over high heat for 8 minutes until fish turns white and shrimp set. Drain excess liquid.
Bring 200ml broth to a boil. Add 1 tbsp light soy, 1/2 tsp dark soy, a pinch of sugar and chicken powder. Thicken with cornstarch slurry.
Snip off the chive ties from the steamed rolls. Arrange on a serving plate, surround with blanched baby bok choy or broccoli.
Pour the hot thickened sauce over the rolls. Garnish with shredded green onion, ginger, and red pepper. Serve immediately.
Tips
Slice fish thinly and evenly; do not roll too tightly to avoid breakage; steam exactly 8 minutes for tender texture; sauce should coat the back of a spoon.
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