Ingredients
For the salt and pepper dip
3 tbsp sea salt flakes
2 tbsp sichuan peppercorns
For the fish paste
450g sustainable skinless white fish fillets, such as cod or sea bass, cut into
2.5cm squares
1 medium free-range egg white
2 tbsp shaoxing rice wine or dry sherry
3 tbsp chopped spring onions
2 tsp cornflour
2 tsp toasted sesame oil
5cm piece fresh ginger
4 sheets filo pastry
Cornflour for dusting
Vegetable oil for frying
1 lemon, cut into wedges
You’ll also need…
Large, deep wok or pan; food processor or blender; digital probe
thermometer; baking tray lined with kitchen paper
Method
To make the salt and pepper dip, heat a wok or large frying pan
until hot, then add the salt and sichuan peppercorns. Stir-fry for
1 minute, remove and set aside to cool, then roughly grind with a
pestle and mortar for 1 minute and set aside. You won’t need it
all, but it lasts for weeks and goes with many things.
1 For the fish paste, mix the fish, egg white, rice wine, spring
onions, cornflour and sesame oil in a food processor with a little
salt and pepper. Coarsely grate the ginger, then squeeze the
juice into the food processor and whizz to a smooth paste.
2 Spread out the pieces of filo on a worktop, then divide the fish paste evenly among them into rolls about 25cm
Roll up the filo, tucking in the ends as you roll. Repeat until the filo has been used up. Dust with cornflour and shake off any excess
Set the wok or pan over a high heat. When hot, pour in the oil
and heat to 180°C . Lower in 2 of the fish rolls and cook until golden brown and crisp (about 5 minutes).
Fry the remaining rolls. Serve with lemon wedges