Radish Fish

Name: Radish Fish
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 450 g flounder; 25 g pork fat; 30 g breadcrumbs; 3 g fine salt; 5 g ground white pepper; 15 g Shaoxing wine; 6 g scallion; 10 g minced ginger; 200 g peanut oil; 10 g cilantro leaves; 15 g egg white; to taste eggs (original quantity not specified); to taste dry flour (original quantity not specified); to taste clear water (original quantity not specified)

Shandong cuisine with a golden color, lifelike shape, crispy exterior, and tender interior.

35 min

Easy

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Ingredients

flounder 450 g

pork fat 25 g

breadcrumbs 30 g

fine salt 3 g

ground white pepper 5 g

Shaoxing wine 15 g

scallion 6 g

minced ginger 10 g

peanut oil 200 g

cilantro leaves 10 g

egg white 15 g

eggs (original quantity not specified) to taste

dry flour (original quantity not specified) to taste

clear water (original quantity not specified) to taste

Instructions

Prepare the Fish Slices

Wash the flounder meat and slice it into 12 pieces, each 5 cm long and 0.3 cm thick, with one end 3 cm wide and the other end 1.5 cm wide. Arrange the slices flat on a plate, sprinkle with fine salt, ground white pepper, and Shaoxing wine, and marinate until the flavors are absorbed.

Make the Fish Rolls

Finely mince the remaining fish meat together with the pork fat and place in a bowl. Add egg white, Shaoxing wine, minced scallion, minced ginger, ground white pepper, clear water, and fine salt, and stir thoroughly to form a stuffing. Evenly roll the stuffing inside each fish slice, shaping the rolls so that one end is thick and the other end tapers thin like a radish.

Coat and Deep-Fry

Beat the eggs in a bowl until smooth. Coat each fish roll all over with dry flour, then dip in the egg wash, and finally coat evenly with fine breadcrumbs. Insert a bamboo skewer into the thick end of each roll. Heat peanut oil in a wok over medium heat to about 70% hot (approximately 175°C), then fry the fish rolls until golden brown. Remove, pull out the bamboo skewers, tuck a sanitized cilantro leaf into each skewer hole, and arrange the rolls neatly on a serving plate.