"Steamed marinated yellow croaker in butter sauce" is a typical dish of the city of Ningbo (eastern China). The yellow croaker is a golden colored fish with tender flesh and few spines, it is easy to cook. Ningbo pickled vegetables, "Xue Li Hong" in Chinese, are local, tender and crispy mustard leaves with a particular taste. Cooking fish with marinated mustard leaves adds a variety of textures; the tenderness of the fish softens the crunchy vegetables, the blending of the flavors makes the dish irresistible. Adding to this Chinese dish, chef Tony Jiang borrows techniques from French cuisine and mingles them with Western elements. The flavors of the dish are underlined while its traditional style is maintained.
© Peter Lippmann
Steamed marinated yellow croaker, butter saucerecipe from chef Tony Jiang
- 10 fillets of yellow sea croaker
- 100 g of butter
- 150 g of marinated mustard leaves from Ningbo or 150 g of "Zha cai"
- Fish broth
- 35 g of butter
- 10 g of green onions
- 15 g of ginger
- Fish head and bones
- 1.5 cl of Chinese yellow wine
- 50 cl of water
- 2 red peppers
- 2 yellow peppers
- 10 cl of olive oil
- 5 cl of vinegar
- 15 g of green onion
- Finishing and dressing
- 15 cl of fish broth
- 30 g of butter
- 5 cl of soy sauce with shrimp
- Cut croaker fillets into two equally sized pieces.
- Heat the butter until it is light brown in color and has a slightly nutty aroma, allow to cool.
- Brush the croaker fillets with brown butter.
- Brown the marinated mustard leaves (or salted mustard roots) in a little brown butter to soften them.
- Place the mustard leaves marinated in butter between two fish fillets.
- Wrap them individually in cling film and steam for 10 minutes.
- Let them rest on a plate for 5 minutes. Remove the cling film.
- Brown the portions of fish on both sides by gently frying it in the remaining butter.
- Set aside in a warm place.
- Melt the butter in a skillet, add the chopped green onion and ginger, then the bones and the fish head.
- Allow to simmer over a medium heat before adding the Chinese yellow wine.
- Pour in 50 cl of water and bring to the boil.
- Put the lid on and simmer the broth until you get 25 cl of liquid.
- Filter the broth and set aside for later use.
- Grill peppers over a fire, remove the skin and cut into strips.
- Season with olive oil, vinegar, salt and chopped green onion.
Finishing and dressing
- Emulsify the fish broth with very cold butter.
- Arrange the slices of peppers on each plate.
- Place a fillet of croaker stuffed with mustard greens on top.
- Surround with a bead of sauce.
- Season with a dash of soy sauce with shrimp.