Baked Fish in Crispy Wrapper

Baked Fish in Crispy Wrapper

　　Baked Fish in Crispy Wrapper

Ingredients:

    300g grouper fillet, 400g fresh shrimp meat, 50g fatty pork, 2 eggs, 30g ham slices, 50g soaked mushrooms, 40g cilantro leaves, 5g MSG, 4g salt, 200g lard skin, 25g egg white, 30g Worcestershire sauce, a little cornstarch.

Method:

    (1) First, cut the grouper fillet into butterfly slices (i.e., two connected slices), about 5mm thick. Then heat the wok, add cooking oil, and when the oil is heated to about 200°C, add the fish slices and deep-fry until cooked. Remove and drain. Pour out the oil, then return the fish to the wok, add a little Worcestershire sauce, lightly fry, and set aside on a plate.

    (2) Remove shells from the eggs, beat them, and pan-fry into thin omelets. Slice into strips. Slice the mushrooms, ham, and cilantro leaves into strips. Dice the fatty pork into small cubes and set aside.

    (3) Wash the fresh shrimp meat, dry with a cloth, and place on a cutting board. Pound and chop until fine and sticky. Then place in a mixing bowl, add salt, MSG, and egg white, and beat into a shrimp paste with chopsticks. Add the diced fatty pork and mix well.

    (4) Wash the lard skin and lay it flat on the cutting board. Sprinkle a little cornstarch on the surface, then spread a thin layer of shrimp paste (about 7cm wide and 16cm long). Place the fish slices on top of the shrimp paste, then another thin layer of shrimp paste over the fish. Arrange ham strips, cooked egg white strips, mushroom strips, and cilantro leaves on the shrimp paste. Wrap with the lard skin to form a roll, seal the edges with damp cornstarch, make two rolls in total, and steam until cooked. Set aside.

    (5) Before serving, coat the outer layer of the fish roll with a thin layer of damp cornstarch, place on a baking tray, and bake until golden. Slice and serve hot.

Features:

    Beautiful presentation, crispy, tender, and smooth.