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Fish Wrapped In Dried Bean Curd Sheet Rolls

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  Sole fillet/Pike/flounder 1⁄2 Pound
  Sugar 1⁄4 Teaspoon
  White pepper 1 Dash
  Chinese rice wine 1 Teaspoon
  Dried bean curd skin 6
  Egg 1⁄2 , lightly beaten
  Flour 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Minced scallion 2 Teaspoon
  Cold water 3 Tablespoon
  Peanut oil/Vegetable oil 2 Cup (32 tbs)
  Szechuan peppercorn 2 Tablespoon
  Salt/Coarse salt 1⁄4 Cup (4 tbs)

Cut the fillet into 1 1/2 inch long (4 cm) julienne strips.
Combine the cut fish with the rest of the filling ingredients and mix.
Refrigerate for 30 minutes.
Handling the dried bean curd skin carefully, place each sheet between damp cloths.
Set aside for 15 to 20 minutes or until they are soft enough to handle. (Sprinkle water on them if necessary to make them soft sooner.)
Mix the egg, flour, salt, scallion, and water all together to form a thin paste.
Set aside.
Brush each skin lightly with the paste.
Loosely stack the skins in two piles of three so that each rounded edge extends 2 inches (5 cm) beyond the next one.
Divide the fish filling into 2 portions.
Take one portion of filling and place it along the straight side of the bean curd skin.
Loosely cover the filling with the straight side of the bean curd skin, tuck in both ends, and roll until the skin is entirely rolled up into a 10 inch (25 cm) cylinder.
Repeat with the remaining stack of bean curd skin and filling.
The rolled fish and bean curd skin can be kept in the refrigerator, covered, for about 4 to 5 hours.
Using a sharp cleaver, chop each roll diagonally into 1 1/2 inch long (4 cm) sections.
Heat the oil hot.
Fry a few pieces of roll at a time for 3 to 4 minutes until golden and crispy.
Drain well.

Recipe Summary

Side Dish

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Fish Wrapped In Dried Bean Curd Sheet Rolls Recipe