Radish Fish

Radish Fish

　　Ingredients: 450g flounder, 25g pork fat, 30g breadcrumbs, 3g salt, 5g pepper, 15g cooking wine, 6g scallions, 10g ginger, 200g peanut oil, 10g cilantro leaves, 15g egg white.

　　　　Preparation: Clean the flounder and slice it into 12 pieces, each 5 cm long, 0.3 cm thick, with one end 3 cm wide and the other 1.5 cm wide. Arrange them flat on a plate, sprinkle with salt, pepper, and cooking wine, and marinate until flavorful. Finely mince the remaining fish flesh together with the pork fat, place in a bowl, and mix in egg white, cooking wine, minced scallions, minced ginger, pepper, water, and salt to form a filling. Evenly spread the filling inside each fish slice to make rolls shaped like radishes—one end thick and the other thin. Beat an egg in a bowl. Roll each fish roll in dry flour, dip in the beaten egg, then coat evenly with breadcrumbs. Insert a bamboo skewer into the thicker end of each roll. Heat peanut oil in a wok over medium heat until 70% hot (about 175°C), then deep-fry the rolls until golden brown. Remove and pull out the skewers. Insert a disinfected cilantro leaf into the hole left by the skewer, arrange neatly on a plate, and serve.