An absolute plus for banquets - Goldfish Banquet

Overview

I like cooking, and I like to see the satisfied and happy expressions of my family after finishing the meal. Appreciation from the diners is the biggest motivation for a cook to improve. Although many times I can’t find sincerity in Lao Geng’s expressions of appreciation, and maybe I thought he was not an expressive person. Even so, I still feel happy. At least my meals have kept the two men in my family very healthy!

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• autumn recipes
• banquet dishes
• basa fish fillet
• celery leaves
• chicken essence
• egg
• ginger
• onions
• roumi
• shi yunsheng soup stock
• cherry tomatoes
• salt

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Grind the fish meat into puree, chop the onion and ginger and soak it in water.

   

3. 3 Add minced fish paste, meat, rice, eggs, chicken essence, and salt-soaked onion and ginger water

   

4. 4 Stir vigorously in one direction.

   

5. 5 Take a spoonful of the mixed fish paste and shape it into an oval in the palm of your hand

   

6. 6 Steam in a pot of boiling water for 10 minutes.

   

7. 7 Blanch the celery leaves in a pot of boiling water for a few seconds.

   

8. 8 Take it out and soak it in cold boiling water.

   

9. 9 Place the blanched celery leaves on the bottom of the plate to form the tail of the goldfish, and place the steamed fish body on top.

   

10. 10 Add Shi Yunsheng's thick soup stock to water and mix thoroughly, bring to a boil, and pour a little water starch to thicken it.

    

11. 11 Slowly pour in the stock. Just cut the cherry tomatoes and decorate them to look like goldfish eyes.