Ingredients: Red stripe fish, asparagus, ham, shiitake mushrooms, vegetable juice, broth, fish sauce, etc.
Method: Cut the head and tail off the red stripe fish, wrap the fish fillets around asparagus, shiitake mushrooms, and ham, and steam until cooked. Prepare a sauce using vegetable juice, broth, and fish sauce.
Scene 1: Asparagus and red pepper rolls with green onion, appetizing and eye-catching
This Chinese fish dish, served on plates adorned with delicate floral patterns, exudes a classical feel. To avoid the full visual impact of serving a whole fish, the fish fillets are rolled in a way that is refined without being heavy. The white part of the green onion highlights the tenderness of the fish, while red pepper accentuates the red hue of the fish.
Plating Method
① First, neatly arrange the fish rolls, which have been filled with asparagus, shiitake mushrooms, and ham, on the plate. Place the steamed fish head and tail on either side of the fish rolls, with the tail facing outward and the head pointing upward, creating the impression of a fish leaping over the "Dragon Gate."
② Between the fish rolls, add a decorative touch by placing rings of white scallions tied with red chili pepper slices.
③ Finally, drizzle the dish with a sauce made from vegetable and fruit juice, broth, and fish sauce.
Scene 2: Lotus Leaf-Wrapped Fish Display, Fragrant and Inviting
This dish is steamed while wrapped in a lotus leaf, infusing it with the leaf’s natural fragrance. For the plating, the lotus leaf can be used as a base, adding color, aroma, and flavor all in one. In restaurants, the dish is typically served with the lotus leaf still wrapped, and the leaf is unveiled in front of the guests to release the aroma and preserve the heat.
Plating Method
①Place the traditionally steamed red snapper wrapped in lotus leaves directly on a plate. After unwrapping the leaves, arrange the ingredients on top of the fish, such as shiitake mushrooms, ginger slices, and ham, to make them look neat.
②Neatly place the stir-fried beets on one side of the red snapper.
③Garnish both the head and tail of the fish with thinly sliced chili and scallions for decoration and added flavor.
④Finally, drizzle with a sauce made from vegetable juice, broth, and fish sauce.
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