I am not very sure what to make of this recipe. I found it in one of my newspaper cuttings which I must have snipped off many years ago because I can’t remember when I last saw this. It caught my attention then because the plating looked fanciful, interesting but simple enough. So it ended up in my recipe journal.
So many years later, I am finally going to give it a try. I find it slightly weird to be steaming the egg yolks together with the whites because then, the yolks will become overcooked, exactly how they look in these pictures. Would it have been better to drop them in halfway through the steaming instead? Or even better, poach another egg and serve it right on top after the noodles are steamed? These are definitely better ways to approach this recipe, I would think. Or I might have missed the reason altogether.
Anyway, simple as it is, you can give it a try as well, and decide how you would like to approach this dish. If you have a better idea than what I have here, please share with me!
- Mee sua: 4 skeins
- Chicken stock cube: 1
- Water: 1 cup boiling water + 2 cups room temperature water
- Egg: 3 (whites separate from yolks)
- Shaoxing wine: 2 tbsp
- Salt: a pinch
- Sugar: a pinch
- Threadfin: 200g, sliced into 3 small fillets
- Wolfberry: 1 tbsp
- Run mee sua through boiling water to soften. Cool under running tap and divide into 3 portions in shallow dishes.
- Dissolve chicken stock cube in 1 cup boiling water. Add in 2 more cups of water.
- Stir in egg white, shaoxing wine, salt and sugar. Do not beat. Set aside.
- Place egg yolks on top of mee sua.
- Slice each thread fillet to open up into a butterfly shape. Rub over with salt.
- Place each threadfin fillet carefully onto egg yolks.
- Pour stock mixture equally into each shallow dish to cover mee sua.
- Top with wolfberries.
- Steam 7 min till cooked.