Bean curd sheets, which have a wonderful chewy texture and the mild flavor of tofu, are sold at Asian groceries, fresh (refrigerated) or dried. They are not difficult to handle; in fact they’re a lot of fun and create a wonderful crisp exterior that offsets the flaky, soy-marinated fish inside. If you cannot find them, substitute the rice paper sheets traditionally used for spring rolls (see the variation).
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Cut the fillets into 4 equal rectangular pieces. Whisk together the next 6 ingredients until the sugar dissolves, then add the fish to this marinade and set aside for 10 minutes.
Step 2
If using a dried bean curd sheet, soak it in hot water until softened, about 5 minutes. Cut the sheet into four 5-inch squares.
Step 3
Heat at least 2 inches of oil in a large, deep saucepan to 375°F. Meanwhile, remove the fish from the marinade and put each fillet along the edge of one of the bean curd sheets. Roll the fish in the bean curd sheet, like a jelly roll, leaving the ends open. The bean curd will stick to itself and seal shut.
Step 4
Gently slide the fish rolls into the hot oil and fry, turning once, until golden brown and crisp on the outside, about 2 minutes on each side. Remove, drain on paper towels, and serve.
Fish Wrapped in Rice Paper
Step 5
Substitute 5-inch-square rice paper sheets for the bean curd, but do not soak until the fish and oil are ready. Immediately before you are ready to roll, soak the sheets in warm water until softened, about 15 seconds. Drain them briefly on a towel and proceed as directed.
