Tofu Skin Wrapped Yellow Fish
This traditional famous Zhejiang dish features a golden appearance, crispy tofu skin, and tender, fresh meat filling.
Ingredients
Boneless yellow fish meat (skin removed)
400 g
tofu skin (steamed until soft)
4
cilantro leaves (for garnish)
2.5 g
refined salt
5 g
MSG
2 g
Sichuan pepper salt (to sprinkle on finished dish)
5 g
minced scallion
15 g
Shaoxing wine
5 g
dry starch
15 g
cooking oil (for deep frying)
1000 g (100 g actually consumed)
egg (separate egg white and yolk, beat each separately)
to taste
vinegar (dipping sauce)
1 small dish
tomato sauce (dipping sauce)
1 small dish
Instructions
1
Prepare egg liquid and fish meat
Crack the egg, separate the egg white and yolk and beat each separately. Remove the skin from the yellow fish meat, first cut into 7 cm long strips, then slice into pieces 2 cm wide and 1 cm thick
2
Marinate the fish slices
Add egg white, refined salt, minced scallion, MSG, Shaoxing wine and dry starch, mix well
3
Prepare the tofu skin
Steam the tofu skin until soft, spread each sheet flat, trim off the edges, mix with beaten egg yolk
4
Roll the fish rolls
Place the mixed fish slices on 4 sheets of tofu skin, roll each into a long strip, then cut into 5 cm long diamond-shaped pieces
5
Deep fry
Place the wok over high heat, add cooking oil, heat to about 100℃ (40% heat). Add the fish pieces one by one, stir occasionally, fry until pale yellow, remove with a slotted spoon. When the oil temperature rises, fry again until golden brown, then remove
6
Plate the dish
Arrange on a plate, sprinkle with Sichuan pepper salt and minced scallion. Serve with tomato sauce for dipping
