Deep-Fried Stuffed Fish

Name: Deep-Fried Stuffed Fish (Tan huang ho pao yu)
Cuisine: Chinese
Ingredients: 1 two pound fish (pomfret); 1 piece green onion; 1 two pound fish (pomfret); 3 boiled eggs; ½ teaspoon salt; 6 slices (2” x 2”) ham; 6 sheet laver (2” x 2”); 6 (2” x 2”) salted cabbage leaves; 6 slices (3-½” x 3-½”) pork fat (optional); 1 tablespoon wine; 2 slices ginger (very thin); ½ tomato; 3 pieces lettuce; 8 cups oil; ½ cup cornstarch

Tan huang ho pao yu

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 two pound fish (pomfret)
1 piece green onion

Asia
Taiwan
Main course
Gluten-free

Method

Remove head and tail from pomfret, dip in soy sauce, coat with cornstarch and deep-fry in oil until golden brown.
Cut fish meat into thin 2” square slices, and marinate in wine, ginger, green onion, and salt.
Place a slice of pork fat on chopping board. On top of the pork slice, place, in the following order, a sheet of laver (2” x 2 “), a piece of sa