Tofu Skin-Wrapped Yellow Croaker

Tofu Skin-Wrapped Yellow Croaker

　　Tofu Skin-Wrapped Yellow Croaker is a dish known for its crispy tofu skin, tender fish, a combination of crispy outside and soft inside, and rich nutrition. It tastes even better when dipped in vinegar, making it suitable for all ages and perfect as an accompaniment to wine or rice.

　　[Dish Name] Tofu Skin-Wrapped Yellow Croaker

　　　　[Category] Zhejiang Cuisine

　　　　[Features] Golden color, crispy tofu skin, tender meat filling, and fragrant aroma.

　　　　[Ingredients]

　　　　400g boneless yellow croaker fillet, 4 sheets of tofu skin, 2.5g coriander leaves. 5g fine salt, 2g MSG, 5g spiced salt, 15g minced scallions, 5g Shaoxing wine, 1 small dish each of vinegar and ketchup, 15g dry starch, 1000g cooking oil (actual usage about 100g).

　　　　[Preparation Method]

　　　　Break the eggs and separate the egg whites and yolks. Remove the skin from the yellow croaker fillets. First cut them into 7cm-long strips, then slice them into 2cm-wide and 1cm-thick pieces. Add egg whites, fine salt, minced scallions, MSG, Shaoxing wine, and dry starch, then mix well. Steam the tofu skin until softened, then lay each sheet flat and trim off the edges. Mix with egg yolk. Place the mixed fish pieces on 4 sheets of tofu skin, roll each into a long log, then cut into 5cm-long diamond-shaped pieces. Heat a wok over high heat, pour in the cooking oil, and heat to about 40% hot (approx. 100°C). Fry the fish pieces one by one, stirring occasionally, until they turn light yellow. Scoop them out with a strainer, then re-fry them when the oil gets hotter, until golden brown. Arrange on a plate and sprinkle with spiced salt and minced scallions. Serve with ketchup on the side.