Puffed Pastry Mandarin Fish
Mandarin fish stuffed with eight-treasure filling, wrapped in pastry and baked until cooked through; elegantly presented.
Ingredients
Fresh mandarin fish (gutted, cleaned, decorative cuts)
1 (about 700 g)
Eight-treasure filling (stir-fried ham, bamboo shoots, mushrooms, etc.)
200 g
Flour
200 g
Eggs (beaten for dough and surface brushing)
4
Aluminum foil
1
Scallion
to taste
Ginger
to taste
Salt
to taste
Cooking wine
to taste
Oil
to taste
Instructions
1
Prepare the Mandarin Fish
Clean the mandarin fish, slit the belly to remove the innards, wash thoroughly, then make decorative cross-hatch cuts on the surface. Pat dry, then marinate with scallion, ginger, salt, and cooking wine. Stuff the cavity with the eight-treasure filling and wrap the entire fish in aluminum foil.
2
Make the Pastry and Bake
Combine the flour with beaten egg and oil to form a flaky dough, then roll it out into sheets. Wrap the prepared fish completely in the pastry, score the surface with a knife to outline the gills, scales, and fins, brush with egg wash, and place in the oven until baked through.
