San Si Qiao Yu (Three-Shredded Pounded Fish)
A classic Wenzhou dish from Zhejiang, where fish fillets are pounded into thin slices and served with shredded ham, mushrooms, and chicken in a clear broth, offering a delicate and tender texture.
Ingredients
11 items- Grass carp (or common carp) 300g
- Ham 30g
- Dried shiitake mushrooms, rehydrated 3 pieces
- Cooked chicken breast 50g
- Baby bok choy or green vegetables 6 pieces
- Chicken stock 500ml
- Cornstarch 50g
- Cooking wine (Shaoxing) 1 tablespoon
- Salt 1 teaspoon
- White pepper 1/2 teaspoon
- Sesame oil 1 teaspoon
Nutrition
Steps （5 steps）
Bone and skin the grass carp, cut into 6x4 cm pieces about 0.5 cm thick. Dust the work surface with cornstarch, place a fish piece on top, dust with more starch, and gently pound with a mallet to 0.2 cm thin sheet, adding starch as needed to prevent sticking.
Bring a pot of water to a boil. Blanch the fish slices for 30 seconds until they turn white and float. Remove and immediately soak in cold water for a moment, then drain.
Finely shred the ham, mushrooms, and chicken breast. Wash the greens. Blanch the shredded ham, mushrooms, and chicken briefly, and blanch the greens until just cooked; drain all.
Heat a pot with chicken stock. Add cooking wine, salt, and white pepper. Bring to a boil over high heat, then reduce to low. Add the fish slices and cook for about 1 minute until infused with flavor.
Transfer the fish slices to a soup bowl. Top with shredded ham, mushrooms, chicken, and greens. Pour the hot broth over and drizzle with sesame oil. Serve immediately.
Tips
Pound evenly with moderate force; avoid excessive starch. Soaking blanched fish in cold water removes fishy smell and enhances elasticity. Use chicken stock for a richer broth.
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