Tomato Sauce Fish Rolls

Name: Tomato Sauce Fish Rolls
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Ingredients: 400 g Fresh fish fillet (cleaned, patted dry, sliced crosswise into connected butterfly cuts, marinated and seasoned); 50 g Tomato paste; 50 g Pork (half fat, half lean, minced into fine granules); 50 g Arrowhead (minced into fine granules); 50 g Dried shiitake mushroom (minced into fine granules); 5 g Salt; 30 g Cooking wine; 500 g Rapeseed oil (for deep-frying and stir-frying); a pinch White pepper; 10 g Ginger; 10 g Garlic; 25 g Egg white (for the egg-white batter); 30 g Bean starch (for mixing the filling, batter, and coating); 50 g Stock; 10 g Sugar; 5 g Vinegar; 10 g Scallion

Bright and glossy red in color, with a crispy skin and tender texture. Sweet, sour, and mellow in aroma. Suitable for serving hot or cold.

1h 10m

Easy

0 favorites

Ingredients

Fresh fish fillet (cleaned, patted dry, sliced crosswise into connected butterfly cuts, marinated and seasoned) 400 g

Tomato paste 50 g

Pork (half fat, half lean, minced into fine granules) 50 g

Arrowhead (minced into fine granules) 50 g

Dried shiitake mushroom (minced into fine granules) 50 g

Salt 5 g

Cooking wine 30 g

Rapeseed oil (for deep-frying and stir-frying) 500 g

White pepper a pinch

Ginger 10 g

Garlic 10 g

Egg white (for the egg-white batter) 25 g

Bean starch (for mixing the filling, batter, and coating) 30 g

Stock 50 g

Sugar 10 g

Vinegar 5 g

Scallion 10 g

Instructions

Marinating the Fish Slices

Wash the fish, pat dry, and slice crosswise into connected butterfly cuts. Add salt, cooking wine, white pepper, ginger, and garlic, then marinate and season the slices.

Making the Filling

Finely mince the pork, arrowhead, and dried shiitake mushrooms separately and place in a bowl. Add salt, white pepper, cooking wine, egg white, and bean starch, then mix evenly into a filling.

Rolling the Fish Rolls

Lay the seasoned fish slices flat on a board, spread an appropriate amount of filling over each, and roll them into evenly sized rolls. Brush a layer of egg-white batter over each roll, then coat them thoroughly with dry bean starch one by one.

Deep-Frying to Set the Shape

Place a wok over the heat, add rapeseed oil and heat. First fry the rolls in warm oil until they hold their shape, then remove. Once the oil temperature rises, fry the fish rolls again until golden brown, remove, and shake off excess oil. Pour out the used oil from the wok.

Coating with the Tomato Sauce

Add fresh rapeseed oil to a clean wok and heat. Stir-fry the tomato paste until the oil turns red, add scallion and garlic to release aroma, then add stock, salt, white pepper, cooking wine, sugar, and a small amount of vinegar to season. Once fragrant, strain out the solids, thicken with a water-and-starch slurry to a medium-thick sauce, add the fish rolls and toss to coat evenly, then serve immediately.