Fish Wrapped In Dried Bean Curd Sheet Rolls
|Sole fillet/Pike/flounder||1⁄2 Pound|
|White pepper||1 Dash|
|Chinese rice wine||1 Teaspoon|
|Dried bean curd skin||6|
|Egg||1⁄2 , lightly beaten|
|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.
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.