Royal Lotus Leaf Fish (皇家荷叶鱼)

皇家荷叶鱼 (Royal Lotus Leaf Fish) is a traditional dish from Chinese Imperial Cuisine, known for its delicate flavors and elegant presentation. This dish is wrapped in lotus leaves, which infuse the fish with a subtle, earthy aroma, and is steamed to perfection.

Royal Lotus Leaf Fish (皇家荷叶鱼)

Ingredients

  • 4 fillets of white fish (such as sea bass or cod)
  • 4 lotus leaves, dried
  • 4 slices of ginger
  • 4 green onions, cut into strips
  • 4 shiitake mushrooms, sliced
  • 4 tbsp soy sauce
  • 2 tbsp rice wine
  • 2 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • Salt and pepper to taste

Instructions

  1. Soak the lotus leaves in warm water for 20 minutes to soften.
  2. Season the fish fillets with salt, pepper, and rice wine.
  3. Place each fish fillet on a lotus leaf, then top with ginger, green onions, and shiitake mushrooms.
  4. Mix together soy sauce, oyster sauce, sesame oil, and sugar, then pour over the fish.
  5. Wrap the lotus leaves around the fish to form parcels, then steam for 25 minutes.
  6. Serve the fish parcels directly in the lotus leaves for an elegant presentation.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
30g
Fat
12g
Carbohydrates
5g

Supplies

Steaming basket Large pot

Tools

Knife Cutting board

Serving suggestions

Serve the Royal Lotus Leaf Fish with steamed rice and a side of stir-fried vegetables for a complete meal.

Tips & tricks

Be sure to check the fish for doneness before serving, as cooking times may vary depending on the thickness of the fillets.

Cost

$20