Crispy Fish Roll

Wanted to do some change to the usual fish dish hoping that the kids will like the change as they don't really like steam fish nowsaday, so adapt the recipe in Fu Pei Mei's book. As I don't have the recommended tofu skin from the look of the picture in the book, so just use tofu skin for wrapping nyoh hiang. Well....Randal still prefer steam fish to this one and Trenyce only ate about a quarter of a roll, think I better stick my usual way cooking fishes...

Ingredients:
400g white meat fish fillets
4 water chestnuts
Dry beancurd wrapper
1 tbsp flour
½ tbsp cold water
oil for deep fry

Seasoning
1 tbsp chopped parsley
1 tsp chopped ginger
2 tbsp egg white
1/3 tsp salt
1 tsp wine
2 tbsp cornstarch
1 tsp sesame oil
¼ tsp black pepper

Method:
1. Cut fish into thick strips (about 2.5cm long). Place into a bowl. Add chopped water chestnuts, and seasoning. Mix thoroughly, let it rest for ½ hour.

2. Cut the dried tofu wrapper into a rectangular shape. Whip the wrapper surface with a clean wet cloth to remove the salt on the surface of it.

3. Place some fish mixture on it, roll it into a tight roll, fold in the two side and seal the edge with flour paste and then place on a plate (with the edge side face down to seal it tightly).

4. Heat the oil in a pan to about 140°C. Deep fry the fish roll over medium heat until it is thoroughly done and golden brown.
Remove it from oil and cut it into 4 cm pieces. Serve warm with some chilli sauce.