John Myers
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Fried Pieces of Fish in Batter Ala Tan Wan
The perfect fried pieces of fish in batter ala tan wan recipe with a picture and simple step-by-step instructions.
For the batter:
- 2 Eggs, size M
- 2 tsp Aji-No-Moto, (high purity glutamate)
- 60 g Coconut water
- 2 tbsp Tapioca flour
- 50 g Wheat flour, type 405
- 2 Eggs, size M
- 4 tbsp Orange juice
- 1 pinch Salt
- 1 pinch White pepper from the mill
Also:
- Sunflower oil
- 2 liter Frying oil, fresh
For the sauce:
- 2 tbsp Tauco, salty
- 2 tbsp Springroll Sauce, China
- 1 tbsp Oyster sauce
- 8 tbsp Orange juice
- 1 tbsp Lime juice, fresh
- 2 medium sized Cloves of garlic, fresh
- 2 tbsp Celery leaves, fresh or frozen
- 1 tsp Tapioca flour
- 1 tsp Rice Wine, (Arak Masak)
To garnish:
- Pepperoni threads, red
- Flowers and leaves
- Let fresh pollack fillet freeze, let frozen goods thaw.
- For the tauco sauce (see note), take 2 tablespoons of tauco beans out of the glass, place in a sieve and rinse briefly, then crush the beans a little. For the fresh lime juice, wash a smaller lime and cut off a piece lengthways to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and the middle section (contains bitter substances).
- Cap the garlic cloves at both ends and squeeze them with a garlic press. Wash the fresh celery leaves, shake dry, pluck from the stalks and chop finely. Dissolve the tapioca flour in the rice wine. Mix all ingredients for the tauco sauce, bring to the boil briefly and let the tapioca flour thicken. Keep ready until use.
- Cut the frozen pollack fillet lengthways and grind it with a meat grinder with a 3-hole disc. Beat the 2 eggs and whisk them with the Aji-No-Moto until they are lightly foamy. Mix with the remaining ingredients to form a thin dough.
- Heat a medium pan. Fry the dough in portions with 1 tablespoon each of the sunflower oil over a moderate heat to make scrambled eggs. The scrambled pieces should be approx. 2 – 3 cm in size (see photo). Let the scrambled egg cool down.
- In the meantime, mix the ingredients for the batter to a liquid batter. Heat the frying oil to 170 degrees. Warm up the tauco sauce, but don’t boil it anymore.
- Pull the scrambled pieces through the dough in portions and roll them in the breadcrumbs. Put the breaded pieces in the hot frying oil and deep-fry until golden. Drain on kitchen paper, distribute on the serving plates, pour on the tauco sauce or put in a bowl, garnish and serve with white rice.
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- Baronang are rabbit fish (Siganus) found in the Pacific and Indian Oceans. They are not particularly large and are traded as aquarium fish around the world. The fish are quite rich in bones and so they are scaled to be eaten in the coastal regions from Africa to Hawaii, cut into the sides at a distance of 1 – 2 cm and fried or deep-fried until they are so crispy that you can eat the bones. The method used in Tan Wan (a restaurant specializing in Hong Kong and Szechuan cuisine) is more complex and leads to more palatable results.
- Tauco is a fermented soybean product that, in its salty version, is very salty and has its own taste.
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