Yeung Yu Sang Choi Bao

Stuffed Rainbow Trout, Watercress and Herb Salad, Pickled Mustard Green Condiment, Lettuces

Chef Calvin Eng of Bonnie's | Brooklyn
Yield:  25 stuffed fish

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Adapted by StarChefs | january 2023

INGREDIENTS:

Stuffed Trout:
30 pounds rainbow trout, butterflied, fins trimmed
4 pounds chopped shrimp
13 grams gelatin powder, bloomed
1 quart water chestnuts, blitzed
1 quart ginger, blitzed
1 pint garlic, blitzed
1 quart flat garlic chives, thinly sliced
125 grams cornstarch 
125 grams salt
25 grams MSG 
25 grams sugar 
10 grams ground white pepper

To Assemble and Serve:
House pickled mustard green condiment
Watercress and herb salad

METHOD:

For the Stuffed Trout:
Using a spoon, carefully scrape flesh from each whole trout. Transfer to a bowl set over ice. After all flesh has been scraped, clean the inside of the trout behind the fins. Set skins aside. In a food processor, grind cold trout flesh and shrimp until the mixture is well combined. In the bowl of a stand mixer fitted with a paddle attachment, combine ground seafood with all remaining ingredients and 1 cup water. Starting on low speed, mix to combine. Increase to speed 2 and mix 5 minutes, or until a bouncy paste forms. Stuff 340 grams of paste into each reserved fish skin. Tightly wrap stuffed fish in plastic wrap. Refrigerate.

To Assemble and Serve:
On a plancha, sear the Stuffed Trout until the skin is golden and crispy and the inside is cooked through. Slice 1 Stuffed Trout into 8 pieces (it’s a lucky number in Chinese culture). Arrange slices on an oval serving plate. Serve with watercress herb salad, pickled mustard green condiment, and lettuces.

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