Stewed Mullet in Clear Broth

Stewed Mullet in Clear Broth

　　Yancheng has sea-caught mullet. In the brackish waters of coastal ports, estuaries, and bays, they have been abundant since the Ming Dynasty. Ancient poets once wrote that "mullet tastes better than perch," and people often steam the fresh fish to bring out its unique seafood flavor. The cooking method preserves the fish’s original shape, resulting in excellent color, taste, and tender, delicious meat. Mullet are still caught along the coast today. The dish made by Chef Zhang Weidong at Yellow Sea Restaurant is particularly famous for its carefully prepared ingredients. The cooking process involves taking one mullet weighing about 750 grams, along with 20 grams of pork fat cubes, 10 grams of cooked ham, 10 grams of sliced water-soaked mushrooms, 10 grams of bamboo shoot slices, and 5 grams of chopped pickled melon. First, the fish is cleaned, blanched in boiling water, rinsed, and then placed on a long plate. The ingredients are arranged on top of the fish in the shape of a floral pattern, and an appropriate amount of yellow wine, refined salt, white sugar, scallion segments, and ginger slices are added. The dish is then steamed over high heat for 15 minutes until the fish takes on the appearance of white garlic cloves. When served, the scallions and ginger are removed, and sesame oil is drizzled on top. The final presentation is visually appealing, fragrant, and truly unique—hence the name "Stewed Mullet in Clear Broth."