Wineshark Cooking Class - Pan Baked Noodlefish 銀魚烙

Ingredients (for 4):

• Noodlefish - 250 g
• Chives - 75 g
• Egg - 4
• Salt - 1 tsp
• Tapioca starch - 4 tsp
• Oil - 2 tbsp
• White pepper powder - dashes
• Sesame oil - dashes

Procedures:

1. Marinate the noodle fish with 1/2 tsp of salt for 20 minutes. Then sieve and remove the water.

2. Cut the chives into sections of 1 cm long.

3. Add 2 tbsp of water to tapioca starch and once the starch settled, remove the water.

4. Whisk the eggs and add 1/2 tsp of salt, white pepper powder and sesame oil. Then add to the tapioca starch.

5. Add the noodlefish and chives to the egg mixture.

6. Heat the pan with 2 tbsp of oil, then pour in the egg mixture to pan fry using medium heat. 

7. When the side is golden and firm, flip it over to continue to pan fry the other side. Then serve.