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Fukienese fried fish rolls

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Fukienese fried fish rolls

Fukienese Fried Fish Rolls: A Step-by-Step East China Recipe

Fish rolls – fish roll – fried fish – how to fry fish – Fukienese – Chinese recipes

Fukienese fried fish rolls, also known as “Fujian yu pian” (福建鱼片), are a delectable and flavorful dish originating from the Fujian province in East China.

This dish features thinly sliced fish fillets marinated in a fragrant mixture of spices and seasonings, rolled around a savory filling, and then lightly fried to perfection. The result is a crispy yet tender fish roll bursting with umami goodness. In this article, we’ll explore the step-by-step process of preparing Fukienese fried fish rolls, along with tips for achieving the perfect balance of flavors and textures.

Ingredients:

For the fish rolls:

  • 500g firm white fish fillets (such as cod or tilapia)
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 2 green onions, finely chopped
  • Cornstarch, for dusting

For the filling:

  • 100g shrimp, peeled and deveined
  • 50g bamboo shoots, finely chopped
  • 50g carrots, finely chopped
  • 50g shiitake mushrooms, finely chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • Salt and pepper, to taste

For frying:

  • Vegetable oil, for frying

For serving:

  • Sweet chili sauce or soy sauce, for dipping

Instructions:

  1. Prepare the Fish Fillets:
    • Rinse the fish fillets under cold water and pat them dry with paper towels.
    • Slice the fish fillets thinly, about 1/4 inch thick. You can ask your fishmonger to do this for you if you’re not comfortable doing it yourself.
  2. Marinate the Fish:
    • In a bowl, combine the soy sauce, Shaoxing wine, sesame oil, sugar, salt, white pepper, minced garlic, grated ginger, and chopped green onions.
    • Place the sliced fish fillets in the marinade, making sure they are well-coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  3. Prepare the Filling:
    • In a separate bowl, combine the peeled and deveined shrimp, finely chopped bamboo shoots, carrots, and shiitake mushrooms.
    • Add soy sauce, sesame oil, sugar, salt, and pepper to the filling mixture, tossing to combine. Set aside.
  4. Assemble the Fish Rolls:
    • Lay a slice of marinated fish flat on a clean work surface.
    • Place a spoonful of the filling mixture along one edge of the fish slice.
    • Roll up the fish tightly around the filling, securing it with a toothpick if necessary. Repeat with the remaining fish slices and filling.
  5. Coat the Fish Rolls:
    • Lightly dust each fish roll with cornstarch, shaking off any excess. This will help create a crispy exterior when frying.
  6. Fry the Fish Rolls:
    • In a large skillet or wok, heat vegetable oil over medium-high heat until hot but not smoking.
    • Carefully add the fish rolls to the hot oil, working in batches if necessary to avoid overcrowding the pan.
    • Fry the fish rolls for 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to gently flip them halfway through cooking.
    • Once cooked, remove the fish rolls from the oil and drain them on paper towels to remove excess oil.
  7. Serve the Fish Rolls:
    • Transfer the fried fish rolls to a serving platter and remove the toothpicks.
    • Serve the Fukienese fried fish rolls hot, accompanied by sweet chili sauce or soy sauce for dipping.

Tips for Success:

  • Use firm white fish fillets that hold their shape well when sliced thinly.
  • Make sure to marinate the fish for at least 30 minutes to allow the flavors to penetrate.
  • Finely chop the filling ingredients to ensure they cook evenly and fit neatly inside the fish rolls.
  • Secure the fish rolls with toothpicks to prevent them from unraveling during frying.
  • Fry the fish rolls in batches to maintain the oil temperature and ensure even cooking.
  • Serve the fish rolls immediately to enjoy them at their crispiest.

Fukienese fried fish rolls are a delightful dish that showcases the rich flavors and textures of Chinese cuisine. With thinly sliced fish fillets marinated in fragrant spices, wrapped around a savory filling, and lightly fried to crispy perfection, these fish rolls are sure to impress your family and friends. Follow this step-by-step recipe and enjoy the delicious taste of East China in the comfort of your own home.

fukienese fried fish rolls

Ginger: The Magic Touch in Chinese Gastronomy

Ginger, known as “Jiang” (姜) in Chinese, is a fundamental ingredient in Chinese cuisine, revered for its unique flavor, aroma, and numerous health benefits.

From its use in stir-fries and soups to its presence in marinades and sauces, ginger adds a distinctive zing and warmth to dishes, elevating them to new heights of flavor complexity. In this article, we’ll delve into the rich culinary heritage of ginger in Chinese gastronomy, exploring its versatile uses, cultural significance, and the health benefits it brings to the table.

Cultural Significance:

In Chinese culture, ginger is more than just a spice—it is deeply ingrained in culinary traditions and customs. It is believed to have originated in China over 5,000 years ago and has since been cultivated and cherished for its medicinal properties as well as its culinary uses.

Ginger holds a prominent place in traditional Chinese medicine (TCM), where it is valued for its ability to warm the body, improve circulation, aid digestion, and alleviate nausea. It is often used in TCM formulations to treat a variety of ailments, from the common cold to digestive disorders and menstrual cramps.

In Chinese folklore, ginger is also associated with luck, prosperity, and vitality. It is a common ingredient in celebratory dishes served during festivals and special occasions, symbolizing good fortune and auspicious beginnings.

Versatile Uses in Chinese Cuisine:

Ginger is a versatile ingredient that can be used in various forms—fresh, dried, pickled, and ground—to impart its distinctive flavor and aroma to dishes. Here are some common ways ginger is used in Chinese cuisine:

  1. Stir-fries: Fresh ginger is often sliced or julienned and added to stir-fries to infuse the dish with its spicy and aromatic flavor. It pairs well with meat, seafood, tofu, and a variety of vegetables, adding depth and complexity to the dish.
  2. Soups and broths: Ginger is a key ingredient in many Chinese soups and broths, where it imparts a warm and comforting flavor. It is often added whole or sliced to the soup base and simmered to release its essence.
  3. Marinades and sauces: Grated or minced ginger is commonly used in marinades and sauces to tenderize meat and add a zesty kick. It is often combined with garlic, soy sauce, vinegar, and other seasonings to create flavorful sauces for meat, poultry, and seafood dishes.
  4. Pickled ginger: Pickled ginger, also known as “gari,” is a popular condiment served with sushi in Chinese cuisine. It is made by thinly slicing young ginger and marinating it in a mixture of vinegar and sugar, resulting in a tangy and refreshing flavor.
  5. Teas and infusions: Ginger tea, made by steeping fresh ginger slices in hot water, is a soothing and invigorating beverage enjoyed in China for its warming and digestive properties. It is often sweetened with honey or rock sugar for added flavor.

Health Benefits:

In addition to its culinary uses, ginger is prized for its numerous health benefits. Some of the key health benefits of ginger include:

  1. Digestive Aid: Ginger has long been used to aid digestion and relieve gastrointestinal discomfort. It can help reduce nausea, bloating, and indigestion, making it especially beneficial after a heavy meal.
  2. Anti-inflammatory Properties: Ginger contains potent anti-inflammatory compounds, such as gingerol and shogaol, which can help reduce inflammation in the body and alleviate symptoms of inflammatory conditions like arthritis and muscle soreness.
  3. Immune Support: Ginger is rich in antioxidants, vitamins, and minerals that help strengthen the immune system and protect against infections and diseases. Regular consumption of ginger tea or ginger-infused dishes may help boost immunity and promote overall health.
  4. Relief from Nausea: Ginger has been shown to be effective in reducing nausea and vomiting, particularly in pregnant women and those undergoing chemotherapy. It is often recommended as a natural remedy for motion sickness and morning sickness.
  5. Heart Health: Some studies suggest that ginger may have beneficial effects on heart health by helping lower cholesterol levels, improve blood circulation, and reduce the risk of heart disease and stroke.

Ginger is truly the magic touch in Chinese gastronomy, adding depth, flavor, and health benefits to a wide range of dishes.

From stir-fries and soups to marinades and teas, ginger’s versatility knows no bounds. Whether used for its culinary prowess or its medicinal properties, ginger remains an essential ingredient in Chinese cuisine, cherished for its warmth, vitality, and zest. Incorporate more ginger into your cooking and experience the transformative power of this humble yet extraordinary spice.

fukienese fried fish rolls

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