Crispy Fish Mousse Patties with Poached Fish Balls
Lightly charred and crisp, with tender flesh and an elegant, attractive presentation.
Ingredients
Cleaned silver carp fillet
300 g
Fatty pork
100 g
Bread
100 g
Egg whites
2
Scallion-ginger juice
to taste
Cucumber
to taste
Red pepper strips
to taste
Salt
to taste
MSG
to taste
Sesame oil
to taste
Wet cornstarch
to taste
Clear broth
to taste
Oil
to taste
Instructions
1
Make the fish mousse
Combine the fish, fatty pork, egg whites, clear broth, salt, MSG, scallion-ginger juice, and wet cornstarch to make a smooth fish mousse.
2
Fry the fish mousse patties
Slice the bread into rounds and trim them into neat circles. Spread the fish mousse evenly over the bread, then fry in oil heated to about 60% hot until golden yellow. Remove and arrange around the edge of a serving plate, and lay cucumber slices in the center to form a ring.
3
Make the fish balls and finish the dish
Add clear broth to a wok and bring to a boil, then remove from heat. Shape the remaining fish mousse into small balls and cook in the broth until tender. Season with salt and MSG, thicken lightly with wet cornstarch, drizzle with sesame oil, and spoon into the center of the plate. Serve with pepper salt on the side.
