Crisp Fish Curls

Name: Crisp Fish Curls (Su cha yü chuan)
Cuisine: Chinese
Ingredients: 1 pound boneless skinned firm white fish fillets (sea bass or yellow pike); 1 pound boneless skinned firm white fish fillets (sea bass or yellow pike); 4 water chestnuts (chopped and squeezed dry); 3 sheets bean curd skin; 1 pound boneless skinned firm white fish fillets (sea bass or yellow pike); 2 oz. pork fat (cooked and chopped); 1 teaspoon chopped ginger (or ¼ teaspoon ginger powder); 1 egg white; 1 tablespoon chopped scallion; 1 teaspoon chopped ginger (or ¼ teaspoon ginger powder); 1 teaspoon wine; 1 teaspoon salt; 1 teaspoon sesame oil; 2 tablespoons cornstarch; 1 tablespoon flour (make paste); ¼ black pepper; ½ tablespoon cold water (make paste); 1 tablespoon flour (make paste); 6 cups oil; ½ tablespoon cold water (make paste); ½ tablespoon flavored pepper salt

Su cha yü chuan

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 pound boneless skinned firm white fish fillets (sea bass or yellow pike)
2 oz. pork fat (cooked and chopped)<

Asia
Taiwan
Starter

Method

Slice the fish into thin slices (about one inch long by ¼ inch wide by ¼ inch thick). Place into a bowl. Add shredded pork fat, water chestnuts, scallions, ginger, salt, wine. Cornstarch, sesame oil, black pepper and egg white. Mix thoroughly.
Cut the bean curd skin into 4 inch wide by 10 inch long strips. Place ⅓ of fish mixture on the skin, about 1” from the