Moonlight Jumping Fish

Moonlight Jumping Fish

　　　　Jumping fish, also known as mudskippers or flower lans, are caught in tidal flats and are highly nutritious. This dish is a dual-flavored delicacy from Wenzhou. First, cooked jumping fish meat is cut into several pieces, then stir-fried together with mushrooms, cooked bamboo shoots, and seasonings until well blended. The mixture is piled onto a round fried egg pancake, covered with a meringue-like foam made from egg whites to symbolize the moon. Next, raw jumping fish are coated with flour, dipped in beaten egg, and deep-fried until a crust forms, then removed. They are then returned to the pan with seasonings and simmered over low heat until the sauce is nearly dry, before being drizzled with sesame oil. The finished fish are arranged around the edge of the round pancake.

(Wenzhou)