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