Three Shreds Pounded Fish (Sansi Qiaoyu)
A traditional Wenzhou delicacy: fish pounded into thin slices, served with shredded ham, chicken, and mushrooms in a clear, savory broth. Silky and refined.
Ingredients
13 items- Grass carp (or sea bass) 1 (about 500g)
- Starch (potato or corn) 50g
- Cooked ham 30g
- Cooked chicken breast 30g
- Dried shiitake mushrooms 3 pieces
- Egg white 1
- Shaoxing wine 1 tbsp
- Salt 1 tsp
- White pepper 1/2 tsp
- Chicken broth 500 ml
- Ginger 1 piece
- Spring onions 2 stalks
- Cooking oil 1 tbsp
Nutrition
Steps （7 steps）
Debone and skin the fish, cut into 2cm cubes. Gently pound with the back of a knife. Mix with egg white, wine, 1/2 tsp salt, and white pepper. Marinate for 10 minutes.
Place fish cubes on a board, dust with starch. Gently pound with a mallet or rolling pin into thin rounds about 10cm in diameter, adding starch as needed to prevent sticking.
Bring a pot of water to a boil. Add fish slices and cook for about 1 minute until transparent and they float. Immediately transfer to cold water, drain, and cut into wide strips.
Shred the ham, chicken, and mushrooms into fine strips. Mix together and set aside.
Heat oil in a pot over medium heat. Sauté ginger and scallion segments. Pour in chicken broth, bring to a boil over high heat. Remove ginger and scallion. Season with salt and white pepper.
Add fish strips and three shreds to the broth. Return to a boil then reduce to low heat, simmer for 2 minutes to meld flavors. Thicken with a little water starch slurry, stirring gently.
When the soup is slightly thickened, drizzle with a little sesame oil, sprinkle with scallion greens, and serve.
Tips
1. Sprinkle starch evenly while pounding; use moderate force to avoid tearing. The thinner the slices, the more tender. 2. Do not overcook fish; remove as soon as opaque and floating. 3. Three shreds can be substituted with bamboo shoot or carrot shreds.
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