Radish Fish
A classic Shandong dish: flounder fillets wrapped around a seasoned meat filling and deep-fried to resemble a radish. Golden in color, with a crisp exterior and tender, juicy interior.
Ingredients
Halibut meat (washed, cut into slices)
450 g
Pork fat (minced together with fish meat into fine paste)
25 g
Breadcrumbs (for coating fish rolls)
30 g
Fine salt (for seasoning)
3 g
Ground pepper (for seasoning)
5 g
Shaoxing wine (for seasoning and marinating)
15 g
Scallion (finely chopped for seasoning)
6 g
Minced ginger (for seasoning)
10 g
Peanut oil (for frying)
200 g
Coriander leaves (for garnish)
10 g
Egg white (for making filling and coating)
15 g
Dry flour (for coating)
to taste
Egg (beaten for coating)
to taste
Water (for making filling)
to taste
Bamboo skewers (inserted into thick end of fish rolls)
12
Instructions
1
Prepare fish meat
Wash the halibut meat, cut into slices 5 cm long, 0.3 cm thick, 3 cm wide at one end and 1.5 cm wide at the other, total 12 slices. Arrange on a plate, sprinkle with fine salt, ground pepper, Shaoxing wine and marinate until absorbed.
2
Make filling
Take the remaining fish meat, mince together with pork fat into fine paste, place in a bowl. Add egg white, Shaoxing wine, minced scallion, minced ginger, ground pepper, water, fine salt, stir until smooth to form filling.
3
Shape
Evenly roll the filling inside the fish slices to form fish rolls that are thick at one end and thin at the other, resembling a radish shape.
4
Coat
Beat egg in a bowl. Coat each fish roll evenly with dry flour, then dip in egg liquid, then coat with breadcrumbs. Insert a bamboo skewer into the thick end of each fish roll.
5
Fry
Heat peanut oil in a wok over medium heat to about 175°C (70% hot). Deep-fry the fish rolls until golden brown, then remove.
6
Garnish
Remove the bamboo skewers. Insert a sterilized coriander leaf into the small hole at the end of each skewer. Arrange neatly on a plate.
