Fried Fish Dumplings
Ingredients
- For the fish
- 3 lg leaves frozen Spring roll dough sheet
- 6 ozs skinless trout
- salt
- fresh cracked peppers
- 1 Tbsp lemon juice
- 1 tsp Sesame seeds
- 1 tsp scallions
- 14 ozs vegetable oil
- For the Horseradish Yogurt
- 1 Tbsp Horseradish (fresh grated or from a jar)
- 3 Tbsps Natural yogurt
- 1 Tbsp Whipped cream
- 1 tsp lemon juice
- salt
- fresh cracked peppers
- also
- Asian pickled Radish (from a jar)
Preparation steps
Thaw spring roll wrappers. Rinse trout, pat dry, chop fine and season with salt, pepper and lemon juice. Mix fish cubes with sesame seeds and chives and form into two equal-sized balls. Heat oil in a small pot. (It is hot enough when a cooking spoon handle dipped in the oil causes bubbles to rise).
Roll up the spring roll wrappers and cut into thin rings. Loosely shake the dough rings. Roll the fish balls in the dough. Drop the balls individually into the hot oil. Cook until golden brown and drain on absorbent paper. Place in the oven to keep warm (80°C) (approximately175°F).
Combine horseradish and yogurt, season with lemon juice, salt and pepper and mix until frothy with a hand blender. Drain the radish and serve with the warm trout balls on plates. Drizzle horseradish yogurt on the radish and serve.
