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Pan-Roasted Reserve Hong Kong Steamed Whole Turbot with Ginger, Spring Onions & Sweet Soy (Classico #16218)
An exquisite gourmet creation celebrating authentic culinary heritage, balanced spices, and fine artisanal technique.
Ingredients
- • 600g farm-fresh protein or hand-pulled noodles
- • 3 tbsp premium dark and light soy sauce blend
- • 2 tbsp Shaoxing aged rice wine
- • 1 tbsp toasted Sichuan red peppercorns, crushed
- • 4 spring onions and 1 thumb ginger, finely sliced
- • 2 tbsp fermented chilli bean paste (Pixian Doubanjiang)
- • 1 tsp toasted sesame oil and pure rock sugar
- • Crushed roasted peanuts and white sesame seeds
Preparation Steps
1
Velveting
Marinate sliced protein in Shaoxing wine, egg white, white pepper, and cornflour for 15 minutes.
2
Wok Breath (Wok Hei)
Heat a seasoned cast-iron wok until smoking hot; swirl in oil and flash-sear the protein for 90 seconds.
3
Aromatic Infusion
Sizzle ginger, garlic, spring onions, and Pixian bean paste until the oil turns bright ruby red.
4
Sauce Reduction
Return protein to wok; toss with aged soy reduction and Shaoxing wine over high heat.
5
Sizzling Garnish
Top with roasted Sichuan peppercorns, dried chillies, and scalding aromatic oil; serve immediately.