Crispy Perch with Fresh Fruit Dip

Xin Flavours - - 创意料理 Creative -

Serves 10


1 bean curd sheet (cut into 20 small pcs 4cm x 5cm each), 500g perch (remove skin and slice), 50g coriander stems (diced), 50g fish paste, 1 tsp chicken seasoning powder, ½ tsp salt, 1 tbsp sesame oil

Flour Batter (mix well)

50g flour, 10g oil, 30g water

Fresh Fruit Dip (mix well)

100g mayonnaise, 5g black pepper, 30g condensed milk, ½ lemon juice, 5 strawberries (diced), 1 dragon fruit (diced), ½ mango (diced), 15 blueberries


1. Combine perch with coriander, fish

powder, salt and sesame oil. Stir well. 2. Spread perch mixture about 0.4cm thick on bean curd sheet. Cover with another piece of bean curd sheet. Repeat this step until bean curd sheets are used up. 3. Chill perch in fridge for 25 mins. 4. Remove from fridge and spread a thin layer of flour batter on

every piece. Deep-fry until golden brown and crispy. 5. Transfer to plate. Serve with Fresh Fruit Dip.




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