Fish Wrapped In Dried Bean Curd Sheet Rolls Recipe


MethodMain Ingredient


 Sole fillet/Pike/flounder1⁄2 Pound
 Sugar1⁄4 Teaspoon
 White pepper1 Dash
 Chinese rice wine1 Teaspoon
 Dried bean curd skin6
 Egg1⁄2 , lightly beaten
 Flour2 Tablespoon
 Salt1⁄4 Teaspoon
 Minced scallion2 Teaspoon
 Cold water3 Tablespoon
 Peanut oil/Vegetable oil2 Cup (32 tbs)
 Szechuan peppercorn2 Tablespoon
 Salt/Coarse salt1⁄4 Cup (4 tbs)


Cut the fillet into 1 1/2 inch long (4 cm) julienne strips.
Combine the cut fish with the rest of the filling ingredients and mix.
Refrigerate for 30 minutes.
Handling the dried bean curd skin carefully, place each sheet between damp cloths.
Set aside for 15 to 20 minutes or until they are soft enough to handle. (Sprinkle water on them if necessary to make them soft sooner.)
Mix the egg, flour, salt, scallion, and water all together to form a thin paste.
Set aside.
Brush each skin lightly with the paste.
Loosely stack the skins in two piles of three so that each rounded edge extends 2 inches (5 cm) beyond the next one.
Divide the fish filling into 2 portions.
Take one portion of filling and place it along the straight side of the bean curd skin.
Loosely cover the filling with the straight side of the bean curd skin, tuck in both ends, and roll until the skin is entirely rolled up into a 10 inch (25 cm) cylinder.
Repeat with the remaining stack of bean curd skin and filling.
The rolled fish and bean curd skin can be kept in the refrigerator, covered, for about 4 to 5 hours.
Using a sharp cleaver, chop each roll diagonally into 1 1/2 inch long (4 cm) sections.
Heat the oil hot.
Fry a few pieces of roll at a time for 3 to 4 minutes until golden and crispy.
Drain well.