Spicy Fish Toasts

Name: Spicy Fish Toasts
Yield: Makes 15 to 20 Toasts, Serves 6 to 10 as an Appetizer
Cuisine: China
Ingredients: 1 tablespoon Chinese rice wine or dry sherry; 20 to 30 small feathery coriander leaves; 1 tablespoon finely minced fresh ginger; 1 to 2 densely textured French baguettes, cut into diagonal slices ½ inch thick and about 3 inches long; 1 teaspoon kosher salt; 1½ tablespoons finely minced smoked ham or carrot; ¼ cup finely chopped coriander leaves and stems; 2 teaspoons black sesame seeds; whole coriander sprigs (optional); 4 to 6 cups corn or peanut oil, for deep-frying; 2 large egg whites; 1 pound fish paste, ground from fresh fatty fish (see Fish Paste); 8 fresh water chestnuts, cut to a peppercorn-size dice; Several twists Freshly ground black pepper; ¼ cup thinly sliced green and white scallion rings; 1 to 1½ teaspoons Chinese chili sauce

Preparation info

Makes
6 to 10
Toasts, Serves as an Appetizer

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

This is party food—a pass-around hors d’oeuvre of deep-fried fish toasts spiked with the crunch of fresh water chestnuts and the sweetness of a good French baguette. It is a happy bit of extravagance at the beginning of a meal and a delightful companion to a flute of cool dry Champagne.

The fish mixture can be made in advance, but the toasts are best formed and fried just before serving. Do not bother with them if you need to be a guest at the beginning of your own party; to be trul

Ingredients

Asia
China
Starter
Spicy

Ingredients

Method