Ingredient and Portion
Vegetarian fish roll with lemon sauce 檸汁素魚片
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食肉太多會膩；食素太多會厭。稍稍動動腦筋，把素食做成魚片，不會生厭、不會太膩。
Average
Fresh beancurd sheet 1 pack
Sun-dried Seaweed 1 pcs
Beancurd skin 1 pcs
Preserved sichuan vegetables 50 g
Frying batter：
Plain Flour 1 tbsp
Water 1 tbsp
Sauce：
Lemon juice 2 tbsp
Sugar 1 tbsp
Salt 1 tsp
Corn starch 1/2 tsp
Water 3 tbsp
Sun-dried Seaweed 1 pcs
Beancurd skin 1 pcs
Preserved sichuan vegetables 50 g
Frying batter：
Plain Flour 1 tbsp
Water 1 tbsp
Sauce：
Lemon juice 2 tbsp
Sugar 1 tbsp
Salt 1 tsp
Corn starch 1/2 tsp
Water 3 tbsp
Seasoning
Minced ginger 2 tsp
Salt 1/2 tsp
Thick soy sauce 1/2 tsp
Pepper some
Salt 1/2 tsp
Thick soy sauce 1/2 tsp
Pepper some
Method
Rinse beancurd sheets and preserved sichuan vegetables. Finely chopped or minced with blender. Add the seasonings to form the stuffing.
Brush the beancurd skin with frying batter. Then overlap with the seaweed. Spread on top an even layer of the stuffing. Fold up both ends and brush on the frying batter again. Roll up the sheet, seal with frying batter and steam for 15 minutes. Leave to cool.
Slice the steamed fish roll. Panfry until golden on both sides. Bring the sauce to the boil, pour over the fish roll and serve immediately.
Brush the beancurd skin with frying batter. Then overlap with the seaweed. Spread on top an even layer of the stuffing. Fold up both ends and brush on the frying batter again. Roll up the sheet, seal with frying batter and steam for 15 minutes. Leave to cool.
Slice the steamed fish roll. Panfry until golden on both sides. Bring the sauce to the boil, pour over the fish roll and serve immediately.
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