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Crispy Fish Rolls with Roast Pork
This delightful dish combines tender fish belly with sweet roasted pork for a flavorful twist that is both comforting and exciting. The crunchy exterior from the egg coating paired with soft moist fillings creates a wonderful texture contrast you will love. It is an easy recipe to make that offers a delicious taste of Chinese […]
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Crispy Fish Rolls with Roast Pork
| Ingredient | Amount |
|---|---|
| Fish belly fillet | 2 as needed |
| Cantonese roast pork | as needed |
| Scallion segments | as needed |
| Shredded scallion | as needed |
| Minced ginger and garlic | as needed |
| Egg | 1 as needed |
| Cornstarch | as needed |
| Oyster sauce | as needed |
| Light soy sauce | as needed |
| White pepper powder | as needed |
- Fish belly fillet2 as needed
- Cantonese roast porkas needed
- Scallion segmentsas needed
- Shredded scallionas needed
- Minced ginger and garlicas needed
- Egg1 as needed
- Cornstarchas needed
- Oyster sauceas needed
- Light soy sauceas needed
- White pepper powderas needed
Cooking StepsHow to cook Crispy Fish Rolls with Roast Pork step by step
-
Step 1Butterfly the fish belly fillets and open them flat. With the skin side facing inward, roll each fillet around strips of roast pork and a few scallion segments. Arrange all the rolls on a plate. Mix a small amount of cornstarch with 1 beaten egg, then drizzle the egg wash over the fish rolls. Heat oil to about 80% hot, and deep-fry the rolls in 3 batches until the fish floats and the edges turn golden. Remove and arrange on a serving plate.
-
Step 2Make the sauce: In a bowl, mix oyster sauce, light soy sauce, cornstarch, and water until smooth. Heat a wok with a little oil, add the minced ginger and garlic, and stir-fry until fragrant. Pour in the sauce mixture and bring to a boil, cooking until it thickens. Drizzle the sauce over the fried fish rolls, sprinkle with white pepper powder and shredded scallion. Done!
Crispy Fish Rolls with Roast Pork
This delightful dish combines tender fish belly with sweet roasted pork for a flavorful twist that is both comforting and exciting. The crunchy exterior from the egg coating paired with soft moist fillings creates a wonderful texture contrast you will love. It is an easy recipe to make that offers a delicious taste of Chinese […]
Ingredients
- 2 as needed Fish belly fillet
- as needed Cantonese roast pork
- as needed Scallion segments
- as needed Shredded scallion
- as needed Minced ginger and garlic
- 1 as needed Egg
- as needed Cornstarch
- as needed Oyster sauce
- as needed Light soy sauce
- as needed White pepper powder
Instructions
-
Butterfly the fish belly fillets and open them flat. With the skin side facing inward, roll each fillet around strips of roast pork and a few scallion segments. Arrange all the rolls on a plate. Mix a small amount of cornstarch with 1 beaten egg, then drizzle the egg wash over the fish rolls. Heat oil to about 80% hot, and deep-fry the rolls in 3 batches until the fish floats and the edges turn golden. Remove and arrange on a serving plate.
-
Make the sauce: In a bowl, mix oyster sauce, light soy sauce, cornstarch, and water until smooth. Heat a wok with a little oil, add the minced ginger and garlic, and stir-fry until fragrant. Pour in the sauce mixture and bring to a boil, cooking until it thickens. Drizzle the sauce over the fried fish rolls, sprinkle with white pepper powder and shredded scallion. Done!
