Fish Wrapped with Three Shredded Fillings

Name: Fish Wrapped with Three Shredded Fillings
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 750 g Flatfish (fillet, sliced); 10 g Ham (shredded); 20 g Soaked dried shiitake mushrooms (shredded); 20 g Winter bamboo shoots (shredded); 25 g Cooked chicken (shredded); 5 g Fine salt; 15 g Shaoxing wine; 10 g Sesame oil; 10 g Flour; 5 g Baking powder; 250 g Peanut oil; 25 g Egg yolk

Lu (Shandong) cuisine, featuring a golden color, crispy exterior, soft tender interior, and a fresh, savory, appetizing flavor.

55 min

Easy

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Fish Wrapped with Three Shredded Fillings

Ingredients

Flatfish (fillet, sliced) 750 g

Ham (shredded) 10 g

Soaked dried shiitake mushrooms (shredded) 20 g

Winter bamboo shoots (shredded) 20 g

Cooked chicken (shredded) 25 g

Fine salt 5 g

Shaoxing wine 15 g

Sesame oil 10 g

Flour 10 g

Baking powder 5 g

Peanut oil 250 g

Egg yolk 25 g

Instructions

Step 1

Wash the flatfish fillets and slice them into pieces 5 cm long, 3 cm wide, and 0.3 cm thick, making 12 slices in total. Lay each slice flat on a cutting board, sprinkle with fine salt and Shaoxing wine, and marinate.

Step 2

Cut the shiitake mushrooms, winter bamboo shoots, ham, and cooked chicken into 3.5 cm fine shreds. Place them in a bowl, add fine salt, Shaoxing wine, and sesame oil, and mix well to make the filling. Set aside.

Step 3

Crack eggs into a bowl, add flour, baking powder, and water, and mix into an egg batter. Evenly wrap the filling inside each fish slice and roll into 12 fish rolls about 3 cm long and 1 cm in diameter.

Step 4

Add peanut oil to a wok and heat over medium flame until it reaches about 60% hot (~150°C). Coat the fish rolls thoroughly with the egg batter and fry in the oil until cooked through and golden. Remove, arrange on a serving plate, and serve with a small dish of Sichuan pepper salt on the side.