Lettuce-Wrapped Fish Rice
Mandarin fish fillet is diced to rice-grain size, lightly starched and oil-blanched, then stir-fried with green peas and diced ham. The mixture is spooned into lettuce leaves and eaten as wraps. The fish stays tender and silky.
Ingredients
mandarin fish
600 g
green peas
25 g
lettuce leaves
24
dry starch
25 g
sweet bean sauce
50 g
ham
to taste
peanut oil
to taste
salt
a pinch
fermented rice (wine lees)
a pinch
msg
a pinch
white pepper
a pinch
Instructions
1
Step 1
Scale, gut, and skin the mandarin fish; reserve the head and tail. Cut the fish flesh into rice-grain-sized pieces and coat with a starch slurry.
2
Step 2
Dice the ham into small cubes. Dust the fish head and tail with dry starch and deep-fry until crisp. Wash the lettuce leaves and arrange them on two serving plates.
3
Step 3
Heat a wok, add oil, then add the fish pieces and quickly stir-fry until just cooked. Drain off the oil.
4
Step 4
Make a white sauce with the seasonings, add the remaining ingredients to the wok and toss to combine, then return the fish pieces and stir evenly to finish.
