Red Yeast Rice Fried Fish Dumplings
A classic Fujian dish, crispy outside and tender inside. The unique aroma of red yeast rice perfectly complements the fresh fish. The bright red color symbolizes good fortune.
Ingredients
12 items- Boneless white fish fillet 300g
- Red yeast rice (hong qu) 3 tbsp
- Salt 1/2 tsp
- Shaoxing cooking wine 1 tsp
- Sugar 1 tbsp
- Light soy sauce 1 tbsp
- Egg white 1
- All-purpose flour 4 tbsp
- Cornstarch 2 tbsp
- Baking powder 1/2 tsp
- Water about 100ml
- Cooking oil as needed
Nutrition
Steps （8 steps）
Cut 300g boned fish fillet into pieces, chop with knife back into a fine paste. Add 1/2 tsp salt and 1 tsp Shaoxing wine, stir in one direction for 3 minutes until sticky.
Mix in 2 tbsp red yeast rice, 1 tbsp sugar, 1 tbsp light soy sauce and 1 egg white. Stir for 2 minutes until evenly colored and thick.
Lightly oil your palms. Take about 25g fish paste and roll into oval dumplings. Make 12 pieces and place on a plate.
Combine 4 tbsp flour, 2 tbsp cornstarch, 1/2 tsp baking powder. Add about 100ml water to form a batter, then stir in 1 tbsp red yeast rice until smooth.
Dip each dumpling into the red yeast batter, turning to coat evenly. Lift and let excess drip off.
Heat oil to 160°C over medium heat. Fry the dumplings for 4-5 minutes until golden and floating. Remove and drain.
Increase heat to high and raise oil temperature to 190°C. Return dumplings and fry for 30 seconds until crispy and deep red. Drain immediately.
Arrange on a plate. Sprinkle with pepper-salt or serve with sweet chili sauce. Best enjoyed hot.
Tips
Intensive stirring of the fish paste is key for bouncy texture. Double frying ensures crispiness. Red yeast rice is already salted, so adjust salt accordingly.
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