27min 4 ppl
Salted Egg Fish Skin
40 minutes
4 people
Medium31–60 min or 7–12 steps
40 min · 7 steps
Medium: 31–60 min or 7–12 steps
340 kcalper person
Protein 14g
Carbs 20g
Fats 23g
About this dish
Shatteringly crisp fried fish skin tossed in a rich, foaming salted egg yolk sauce with curry leaves and chilli, a moreish modern hawker bar snack.
Allergy Info
Dairy, Eggs, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Garlic clovesminced3
- Curry leaves15 leaves
- Red Chillifinely sliced2
Fish & Seafood
- Fish skincleaned and cut into strips250 g
Dairy & Eggs
- Salted egg yolkssteamed and mashed6
- Unsalted butter40 g
Dried Goods
- Cornflourfor coating80 g
- Sugar1 tsp
Oils & Condiments
- Vegetable Oilfor deep-frying600 ml
Utensils
- Wok
- Meat thermometer
- Slotted spoon
- Steamer basket
Method
1
Steam the salted duck eggs for 12 minutes, then cool, separate the yolks and mash them with a fork.
Approx. 12 minutes
2
Toss the fish skin strips in the cornflour until evenly coated.
Approx. 5 minutes
3
Heat the vegetable oil in a wok to 175°C.
Approx. 8 minutes
4
Fry the fish skin in batches for four minutes, turning occasionally, until golden and shatteringly crisp, then drain on kitchen paper.
Approx. 8 minutes
5
Melt the butter in a clean wok over low heat and fry the garlic and curry leaves for one minute until fragrant and the leaves crisp up.
Approx. 2 minutes
6
Add the mashed salted egg yolks and sugar, stirring for two minutes until the mixture foams and turns creamy.
Approx. 2 minutes
7
Add the fried fish skin and sliced chilli, tossing quickly to coat every piece in the salted egg sauce, then serve immediately.
Approx. 3 minutes
