Fresh Fish Xiaolongbao
Fish sashimi that melts in your mouth! Light seafood dim sum without meat
Description
An incredibly fluffy and elegant Xiaolongbao using no pork, made by kneading seafood broth aspic into fresh white fish paste.
Restaurants serving Fresh Fish Xiaolongbao
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- White fish paste
- Egg white
- Seafood aspic
- Yellow chives
- Flour
Instructions
- [Authentic Recipe]
- Completely remove bones and skin from fresh white fish like sea bream, sea bass, or cod, and chop thoroughly into a smooth paste.
- Chill and set a clear 'bone broth' made from fish bones, scallions, and ginger with gelatin (or agar) to make seafood aspic.
- Add egg whites (for fluffiness), salt, white pepper, sesame oil, chopped yellow chives, and crushed seafood aspic to the fish paste, kneading to incorporate air until fluffy.
- Wrap in ultra-thin dough and steam briefly over high heat for 5-
- mins. Results in a Xiaolongbao with a texture melting like light snow, completely different from meat.
Learn more Spice, substitutes, tips
Key spices
White pepper and Ginger
Substitutes at Japanese supermarkets
Store-bought white fish paste, Powdered gelatin
Pairing
Jasmine Tea
Trivia
[Trend] Surging in popularity at modern Taiwanese dim sum shops with the rise of health consciousness and pescatarians. Without pork fat, the fish umami and soup clarity stand out.
Eating tips & etiquette
[Unique Eating] To savor the delicate fish flavor, do not top with shredded ginger; dip just slightly in a little salt or white soy sauce!
Allergen
Wheat, Egg, Sesame