Stemed Fish with Egg
Ingredients
- 1 Fish
- 1 tsp Salt
- 1 tsp Wine
- 2 tbsp Cornstarch
- ⅓ cup Black mushroom, shredded
- ⅓ cup Green onion, shredded
- ⅓ cup Chinese ham, shredded
- 2 Eggs
- ⅓ tsp Salt
- ¾ cup Soup stock
- ½ cup Salt
- 1 tbsp Green onion, chopped
- 1 tbsp Chinese parsley, chopped
Preparation
- Cut off head and tail from fish, marinate with salt & wine, split the head lengthwise but do not cut through to make a larger flat piece.
- Beat egg and add soup stock, salt, mix thoroughly, pour into a deep plate, put fish head on edge, steam over high heat for 3 minutes.
- Remove fish meat from body cut fish crosswise into several butterfly slices (slice once and score secondly do not cut through, so the skin connect two slices.) marinate with salt, wine for 10 minutes, splash a little corntauch on each fish slice, wrap black mushroom, ham inside to make a fish roll. (with skin outside)
- Arrange fish rolls in middle part of egg, and put tail on opposite side of fish head, steam over high heat for 3 minutes, turn to low heat, steam for 5 minutes. Splash green onion and chinese parsley, sprinkle 2 tbsp hot oil. Serve.