{"id":5799,"date":"2005-06-23T09:06:29","date_gmt":"2005-06-23T16:06:29","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=5799"},"modified":"2010-06-06T09:06:51","modified_gmt":"2010-06-06T16:06:51","slug":"fish-wrapped-in-tofu-skin","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=5799","title":{"rendered":"Fish Wrapped in Tofu Skin"},"content":{"rendered":"

Peppercorn Salt<\/span><\/p>\n

\u00c2\u00bc C. Salt or Coarse Salt<\/span><\/p>\n

2 T. Szechuan Peppercorns<\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

Filling<\/span><\/p>\n

\u00c2\u00bd lb. Sole, pike or flounder fillet, cut into 1 \u00c2\u00bd\u00e2\u20ac\u009d long julienne strips<\/span><\/p>\n

1 T. Chinese Rice Wine<\/span><\/p>\n

\u00c2\u00bd tsp. Salt<\/span><\/p>\n

\u00c2\u00bc tsp. Sugar<\/span><\/p>\n

Dash White Pepper<\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

Paste<\/span><\/p>\n

\u00c2\u00bd lightly beaten Egg<\/span><\/p>\n

3 T. Cold Water<\/span><\/p>\n

2 T. Flour<\/span><\/p>\n

\u00c2\u00bc tsp. Salt<\/span><\/p>\n

2 tsp. Minced Scallion<\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

6 pieces Tofu Skin<\/span><\/p>\n

2 C. Peanut or Vegetable Oil<\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

Heat salt and peppercorns in dry pan over low heat. Stir until salt is browned and peppercorns are darkened and fragrant. Let cool, then crush with back of wooden spoon, or grind in blender. Strain through fine sieve; set aside. Combine filling ingredients and refrigerate for 30 minutes. Combine paste ingredients in a small bowl and set aside. Handling the dried bean curd skin carefully, place each sheet between damp cloths. Set aside for 15 to 20 minutes, until they are soft enough to handle. Sprinkle water on them if necessary to make them soft. Brush each skin lightly with the paste. Loosely stack skins in two piles of 3 skins to that each rounded edge extends 2 inches beyond the skin above it. Divide filling into 2 portions and spread along the straight side of the top tofu skin. Bring up bottom edge and loosely cover filling, tuck in both ends, and roll until the skin is entirely rolled up into a 10 inch cylinder. Repeat with second stack of skins and filling. Using sharp cleaver, cut each roll diagonally into 1 \u00c2\u00bd\u00e2\u20ac\u009d long sections. In wok over medium high heat, heat oil until hot. In batches, add a few pieces of the rolls and fry 3-4 minutes, until golden and crispy. Drain well on paper towels. Serve hot with peppercorn salt. From: Dim Sum Made Easy<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Peppercorn Salt \u00c2\u00bc C. Salt or Coarse Salt 2 T. Szechuan Peppercorns \u00c2\u00a0 Filling \u00c2\u00bd lb. Sole, pike or flounder fillet, cut into 1 \u00c2\u00bd\u00e2\u20ac\u009d long julienne strips 1 T. Chinese Rice Wine \u00c2\u00bd tsp. Salt \u00c2\u00bc tsp. Sugar Dash White Pepper \u00c2\u00a0 Paste \u00c2\u00bd lightly beaten Egg 3 T. Cold Water 2 T. Flour \u00c2\u00bc tsp. Salt 2 tsp. Minced Scallion \u00c2\u00a0 6 pieces Tofu Skin 2 C. Peanut or Vegetable Oil \u00c2\u00a0 Heat salt and peppercorns in dry…<\/p>\n

Read More Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[34,35],"class_list":["post-5799","post","type-post","status-publish","format-standard","hentry","category-appetizers-snacks","tag-asian","tag-dim-sum"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/5799","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5799"}],"version-history":[{"count":2,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/5799\/revisions"}],"predecessor-version":[{"id":5801,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/5799\/revisions\/5801"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5799"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5799"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5799"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}