Steamed fish with salt pork, shiitake and dried bamboo

Steamed fish with salt pork, shiitake and dried bamboo

By
From
The Real Food of China
Serves
4–6
Photographer
Leanne Kitchen

This is another recipe for the whole-fish phobes — we know you’re out there! Here, meaty pieces of blue eye fillet are steamed with the robust, earthy flavours of salty preserved bamboo, cured pork and fresh shiitake, which not only look elegant perched atop the fish when serving, but infuse the flesh with all those exciting umami flavours. This is also a great dish to serve individually as a main meal: some steamed rice and stir-fried vegetables would round it out nicely.

Ingredients

Quantity Ingredient
100g salted, preserved bamboo shoots
2 x 380 g fillets firm, meaty white fish, such as blue eye or gemfish
2 tablespoons peanut oil
12 shiitake mushrooms
1 garlic clove, finely chopped
2.5 cm piece ginger, peeled and finely shredded
1 1/2 tablespoons clear rice wine
1 teaspoon sugar
125ml Chicken stock
8 very thin slices cured salted pork

Method

  1. Put the bamboo shoots in a bowl, cover with cold water and soak for 1 hour, then drain well. Gently press to extract as much remaining liquid as possible. Cut each fish fillet in half widthwise.
  2. Heat the oil in a frying pan over a medium heat, then add the mushrooms and cook for 5–6 minutes, turning once, or until tender. Add the garlic and ginger and cook for another minute, then add the rice wine, sugar and stock and bring to a simmer. Remove the pan from the heat.
  3. Place the fish pieces in a shallow dish large enough to fit inside a large steamer (or divide the fish between two bowls or plates and steam in batches). Divide the bamboo among the fish pieces, placing it on top, then put three shiitake mushrooms, gill side up and overlapping slightly, over the bamboo. Place the pork slices over the mushrooms, then pour the liquid from the pan over the fish. Place the dish in the steamer over a wok or saucepan of boiling water, then cover and steam the fish for 8–10 minutes, depending on the thickness, or until just cooked through. Serve immediately.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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