Deep Fried Lotus Root Filled with Minced Fish
Cook Time 40 to 50 minutes
Lotus root, peeled, sliced and blanched
250g turbot, finely minced (or any other white fish)
1 tsp corn starch
1-2 egg whites
1 lemon, zest
¼ bunch spring onion, finely chopped
¼ bunch dill, finely chopped
¼ parsley, finely chopped
½ cup flour
Extra Virgin Olive Oil for frying
2 tbsp black bean sauce
sprigs of cress
Add a pinch of salt, corn starch and egg white to the minced fish and use a spatula to fold through the mixture. Add lemon zest and fresh herbs and whip through the fish mixture using the spatula.
Place one side of the lotus slice in flour, dust off the excess and set it aside, floured side facing up. Repeat with remaining slices, trying to match up slices into similar sized pairs.
Use a spatula to spread minced fish onto half of the lotus slices. Sandwich with another lotus slice, flour side onto the fish mixture.
Add to a pan of hot extra virgin olive oil and fry for 2 minutes on each side. Drain on paper towel before serving.
Serve with black bean sauce and garnish with lemon zest and a few sprigs of cress.