Chinese
Chinese - Jiangsu Su Cuisine
Steamed Fish Fillets Su
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500g firm white fish fillets
- • 30g Jinhua ham, slivered
- • 1 bamboo shoot, sliced
- • 20g dried wood ear, soaked
- • 2 tbsp Shaoxing wine
- • 2 tbsp light soy sauce
- • 3 slices ginger
- • 2 spring onions, shredded
- • 2 tbsp peanut oil
Preparation Steps
1
Phase 1
Arrange the fillets on a heatproof plate and scatter over the ham, bamboo shoot, and wood ear.
2
Phase 2
Drizzle with Shaoxing wine and light soy sauce, and top with ginger slices.
3
Phase 3
Steam over high heat for 8 minutes until the fish flakes.
4
Phase 4
Discard the ginger and heap shredded spring onions over the fish.
5
Phase 5
Heat the peanut oil until smoking and pour it over the spring onions before serving.