Fish with bamboo shoots and Ham Shreds

fish with bamboo shoot and Ham Shreds is a very colorful dish. It is Salty and succulent to the right degree.

In this dish, we choose the freshwater fishes. In Chinese cuisines, Freshwater fishes from lakes, rivers and ponds have always been preferred over ocean fishes, as the freshwater varieties are thought to have a more delicate texture. If freshwater fishes are hard to come by, fine-textured ocean fish such as perch, grouper or snapper can be substituted.

Recipe: Fish with bamboo shoot and Ham Shreds

Ingredients for Fish with bamboo shoot and Ham Shreds recipe:

25 grams (0.9oz)ham
25 grams (0.9oz) boiled bamboo shoots
300 grams (0.66 Ib) freshwater fish (preferably grass carp) meat
25 grams (0.9oz) green peppers steamed
1 egg white
4 grams (2/3tsp)salt
1 gram (l/4tsp)MSG
1 gram (1/2 tsp) ground pepper
10 grams (1.5 tbsp) dry cornstarch
20 grams (4 tsp) cooking wine
20 grams (Itbsp) mixture of cornstarch and water
5 grams (1 tsp) sesame oil
75 grams (4 tbsp) cooking oil

Directions to cook Fish with bamboo shoots and Ham Shreds:

1, Cut the boneless and skinless fish meat into slices of 4 cm (1.5-1.6 in) in length and width and 1 cm (0.39 in) in thickness. Marinate the fish with the batter of 10 grams (3tsp)of cooking wine, 3 grams (l/2tsp)of salt, the cornstarch and egg white.

2, Cut bamboo shoots, ham and green peppers into shreds smaller than the fish slices.

3, Heat the wok on a hot fire, pour in 50 grams (4 tbsp) of cooking oil and, when it is about 110-135℃(230-275 　). turn the fire to medium and add the fish slices in to stir-fry. When the slices are done, put them into a plate.

4. Keep 25 grams (2tbsp)of oil in the wok and put in the ham, green peppers and bamboo shoots to stir-fry for a few seconds. Then add in the fish slices, 2 grams (l/3tsp)of salt, MSG and 10 grams (2tsp)of cooking wine. When all the slices are done, add in the cornstarch-water mixture, spread the sesame oil and serve.

5. Enjoy this colorful dish!