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Asian Style fish dumplings
- Category: Fish recipes
- Published on Monday, 25 July 2011 10:02
- Written by Jay 'Yakfisher' Penfold
Fish frames are a fabulous resource. Don't throw them out! They of course make excellent crab baits and can be minced for berley, but they make a a very quick, nourishing and tasty soup. It can be used immediately off the stove, kept in the fridge up to 4 days or can be frozen for up to 6 months. The following recipe can be made in about an hour and wastes nothing.
Basic Fish Stock.
fish frames
1 x carrot, roughly chopped
1 x small onion, roughly chopped
1 x stick celery, roughly chopped
cold water to cover
Remove the gills and gut from the fish frames and wash them. This will keep the stock from going bitter. Take a knife and crack in between each vertebrae to release more flavour and gelatine. Put all ingredients into a pot and cover with cold water. Bring to the boil and turn down to a simmer. Scoop any 'scum' (impurities) from the surface as it appears. Simmer the stock for no longer than 20 minutes. Any longer than this will create a sour taste. Strain through a sieve and refrigerate or freeze.
Fish Dumplings
fish fillets
1 x knob of ginger
2 x cloves garlic
2 x egg whites
Remove the skin, bones and bloodlines from the fillets. Chop roughly and refrigerate. When cold, put in a food processor with egg whites. Blitz until just combined to a rough paste consistency (Proteins when cold contract and bind, when hot, expand and disintegrate.) Lay a few lengths of gladwrap on the bench and form a few 'sausages' of fish mix. Wrap tightly and keep cold. Bring a large wide heavy based pot of water and a little white vinegar to an almost simmer (about 68 degrees C). Place the parcels into the water and submerge or turn over half way through cooking time. Cook for ten minutes, or five minutes a side. Remove from the poaching water and unwrap. Cut uniformly into bite sized chunks.
For the broth:
500ml basic fish stock
1 x tablespoon soy sauce
1 x teaspoon sesame oil
1 x knob ginger grated finely
100gm green beans sliced thinly.
garlic chives or shallots for garnish
1 x birdseye chilli, sliced finely
Bring fish stock to a simmer, and soy sauce, sesame oil and ginger. Simmer for 5 minutes then take off the heat. Add green beans and let sit for 2 minutes, just to warm the beans through leaving them crisp. Arrange the fish dumplings in a wide shallow bowl. Ladle over broth and garnish with the garlic chives and chilli.
For this recipe I have used just two tailor around 40cm each. This was enough to feed two adults and one curious child.
3 hours ago
