Pan Fried Stuffed Fish Skin Recipe
The secret here, in this Pan Fried Stuffed Fish Skin recipe is the shrimp, mushroom and fish skin mix. Pan Fried Stuffed Fish Skin recipe is the first time I have ever tried my hands on stuffing fish skin, but then, I was more than pleased with the result. Just delicious!
Ingredients
4 dried shrimp
4 dried black mushrooms
1 fish, (3 pounds)
1/8 pound smoked ham
6 water chestnuts
3 scallion stalks
2 sprigs Chinese parsley
4 tablespoons oil
2 tablespoons ice water
1 tablespoon soy sauce
1 tablespoon oil
2 teaspoons cornstarch
1/2 teaspoon sugar
1/4 teaspoon salt
Dash of pepper
Directions
1. Separately soak dried shrimp and dried mushrooms.
2. Hold fish by the tail. With a sharp knife, cut the flesh away from the bone, working along the spine from tail to head. (Discard head and bones.) Then, using a spoon or knife, scrape the flesh away from the skin, taking care not to tear the skin. Keep both halves of the fish skin intact and lay them out flat.
3. Mince fish flesh with ham, water chestnuts, scallions, parsley, soaked shrimp and mushrooms. Then blend with ice water, soy sauce, oil, cornstarch, sugar, salt and pepper.
4. Pile mixture onto one fish skin and shape it to the form of the skin, leaving about a 1/2 inch margin. Top with the second skin. Press edges of the skins together or fasten with toothpicks.
5. Heat remaining oil. Cook stuffed fish skin 1 to 2 minutes, on each side, over high heat. Then cook, on each side, over medium heat until golden.
2. Hold fish by the tail. With a sharp knife, cut the flesh away from the bone, working along the spine from tail to head. (Discard head and bones.) Then, using a spoon or knife, scrape the flesh away from the skin, taking care not to tear the skin. Keep both halves of the fish skin intact and lay them out flat.
3. Mince fish flesh with ham, water chestnuts, scallions, parsley, soaked shrimp and mushrooms. Then blend with ice water, soy sauce, oil, cornstarch, sugar, salt and pepper.
4. Pile mixture onto one fish skin and shape it to the form of the skin, leaving about a 1/2 inch margin. Top with the second skin. Press edges of the skins together or fasten with toothpicks.
5. Heat remaining oil. Cook stuffed fish skin 1 to 2 minutes, on each side, over high heat. Then cook, on each side, over medium heat until golden.
