Shepherd's Purse Fish Roll
A Shandong-style dish with a crispy exterior and tender interior, featuring tender fish and aromatic water chestnuts.
Ingredients
Yellow croaker (fish meat only)
750 g
Shepherd's purse (original text was '养菜', inferred to be shepherd's purse)
20 g
Water chestnut (original text was '革养', inferred to be water chestnut)
25 g
Pork fat shreds
30 g
Scallion (minced)
10 g
Ginger (minced)
15 g
Egg white
15 g
Shaoxing wine
15 g
Sesame oil
10 g
Starch (part used for wet starch)
50 g
Peanut oil
200 g
Sichuan peppercorn (made into Sichuan peppercorn salt)
10 g
Refined salt
5 g
Pork fat (sliced into shreds)
to taste
Tofu skin
to taste
Flour
to taste
Baking powder
to taste
Water
to taste
Instructions
1
Prepare filling
Cut yellow croaker fish meat and pork fat into shreds that are 3.5 cm long, with both width and thickness of 0.3 cm. Peel water chestnuts and cut into fine shreds; wash shepherd's purse, blanch in boiling water, then transfer to cold water to cool, squeeze out excess water and chop into minced pieces. Place all the above ingredients in a bowl, add minced scallion, minced ginger, egg white, Shaoxing wine, sesame oil, wet starch and refined salt, then stir with chopsticks to form the filling.
2
Assemble fish rolls
Mix egg white with wet starch to make egg white batter and set aside. Trim the hard edges off the tofu skin to get two pieces, lay them flat on the work surface, add the filling and roll into a cylinder with a diameter of 1.6 cm, use egg white to seal the edges of the tofu skin roll, then cut the roll into 3.3 cm long segments.
3
Deep fry
Mix flour, baking powder and water to make a batter. Pour peanut oil into a wok, heat over medium heat to about 70% heat (approx. 175°C), dip the fish roll segments evenly in the batter, then add them to the oil one by one and fry until golden brown. Serve with a side dish of Sichuan peppercorn salt.
