Braised Fish-Paste Stuffed Shiitake Mushrooms (Niang Dong Gu)

Why people make this dish

Bro Niu enjoys cooking with fish paste (yu hua / dace paste) — it can be stuffed into green peppers, aubergine, tofu, or as here, fresh shiitake mushrooms. When he found a vendor at the market selling fish paste made from a type of carp (wu tou yu / mudfish), he bought some to try in this classic preparation: mushrooms are dusted with cornstarch on the inside, stuffed with the fish paste, pan-fried until golden on the bottom, then finished in a simple sauce. The result is tender mushrooms with a fragrant, savoury fish filling — a very easy dish that tastes far more refined than the effort involved.

Who it suits / who should be cautious

• Suitable for the whole family as a main vegetable dish or appetizer
• Those with fish or shellfish allergies should not use fish paste
• Garnishing vegetables can be varied — any suitable leafy greens work as a plate lining

Why these ingredients (the food-therapy logic)

• Fresh shiitake mushrooms (xian dong gu): Rich in umami and dietary fibre; associated in traditional food therapy with boosting qi and supporting immune function. Fresh mushrooms provide a different texture from the dried variety — more juicy and tender
• Fish paste: A classic Cantonese ingredient providing lean protein and a naturally sweet, fresh seafood flavour. Combined with mushrooms, the dish is light rather than heavy

Ingredients (2–3 servings)

Ingredient	Amount	Notes
Fish paste (yu hua or carp paste)	~112 g (3 liang)	Any fresh fish paste from a fishmonger works
Fresh shiitake mushrooms	8–10 pieces	Remove the stems; wipe clean
Cornstarch	1 tsp	For dusting the inside of each mushroom cap
Minced ginger (jiang rong)	1 tsp
Lettuce or green vegetable	A few leaves	For lining the serving plate
Water	Half a bowl	For the braising sauce
Oil	1–2 tbsp
Salt, light soy sauce or oyster sauce	To taste	For the sauce

Method

1. Wash the lettuce and arrange on a serving plate; set aside.
2. Remove stems from the shiitake mushrooms; wipe or gently rinse the caps. Pat dry.
3. Dust the hollow inside of each mushroom cap with a light coating of cornstarch — this helps the fish paste stick.
4. Press or spoon the fish paste firmly into each mushroom cap, mounding it slightly.
5. Heat a flat-bottomed pan or wok over medium heat with a little oil. Place the stuffed mushrooms fish-paste-side down in the pan.
6. Pan-fry until the fish paste is golden and cooked through, about 3–4 minutes. Remove and set aside.
7. In the same pan, heat a little oil, add the minced ginger and stir briefly. Add half a bowl of water and your seasoning (salt, light soy or oyster sauce). Bring to a simmer.
8. Return the mushrooms and a few lettuce leaves to the pan. Let the liquid reduce for 1–2 minutes until the sauce is slightly thickened and coats the mushrooms.
9. Transfer to the prepared serving plate and serve immediately.

Bro Niu’s tips

• For the best flavour and texture with dried shiitake mushrooms (if using those instead of fresh), soak them until fully softened, then steam them briefly with a little oil and sugar before stuffing — this gives a much more fragrant, silky texture than just soaking.
• Fresh shiitake mushrooms are lighter and more tender than dried; they work beautifully in this quick braised preparation.
• If fish paste is not available at your local fishmonger, a good-quality store-bought fish ball paste or minced fish with seasoning makes a decent substitute.
• The garnishing vegetables can be whatever you have: bok choy, gai lan, spinach, or any leafy green.

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Published August 20, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.