Sesame Fish Cutlet
Yam and water chestnut are mashed into a paste, seasoned, coated with sesame seeds, and fried. The result resembles a fish fillet—crispy on the outside and tender within—served with salt, pepper, and tomato sauce for dipping.
Ingredients
yam (washed, peeled, steamed)
250 g
water chestnuts (peeled and finely minced)
50 g
sesame seeds
50 g
ketchup (dipping sauce)
50 g
Sichuan pepper salt (dipping seasoning)
50 g
fine salt
2 g
MSG
1 g
sesame oil
10 g
ginger juice
2 g
cornstarch slurry
5 g
peanut oil (for frying)
1000 g
Instructions
1
Step 1
Wash and peel the yam, steam until tender, then mash into a fine paste and place in a mixing bowl. Peel the water chestnuts and mince them finely, then add them to the bowl along with the fine salt, MSG, sesame oil, and cornstarch slurry. Mix thoroughly to form the filling and set aside.
2
Step 2
Press the filling by hand into a flat fish-steak shape, then coat evenly with sesame seeds, pressing them in firmly so they adhere well, forming the fish-steak blanks.
3
Step 3
Place a wok over the heat, pour in the peanut oil, and heat to about 150°C (medium heat). Carefully lower the "fish steaks" into the oil one at a time and fry until they float to the surface and turn golden brown. Remove, drain off all the oil, place on a cutting board, slice into 1-inch segments, arrange on a serving plate, and bring to the table with the Sichuan pepper salt and ketchup on the side as dipping sauces.
