Fish Salad in Crispy Taro Basket
Fish Salad in Crispy Taro Basket
Try this quick and easy Chinese seafood recipe by Martin Yan from True Passion.
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 5 minutes
  • Cooking Time 20 minutes
  • Yield 6 servings
  • Filling
  • 170 grams fresh Hamachi or other white fish, small dices
  • 170 grams fresh Salmon, small dices
  • 1 tablespoon finely chopped Red onion
  • ¼ cup diced Mango
  • ¼ cup diced Cucumber
  • 1 Small hot chilli, diced
  • 1 Green onion, finely chopped
  • 1 teaspoon minced Cilantro
  • 1 teaspoon minced Thai basil
  • 1 tablespoon Tobiko caviar
  • 2 teaspoons Oyster sauce
  • ½ teaspoon Fish sauce
  • ½ teaspoon Sesame oil
  • Taro root chips
  • Vegetable or Peanut oil
  • 28 pieces Taro root, sliced paper thin into 4-inch diameter discs
  • Salt to taste
  • Toasted Sesame seeds
  1. To make the filling: Combine all the ingredients together in a bowl, cover with plastic wrap and refrigerate until well chilled
  2. To make the chips: Pour vegetable oil into a wok to a depth of 2-inches. Heat over medium heat until hot but not smoking. Working with a few pieces at a time, fry taro root slices in hot oil until crisp and golden, about 2 minutes per batch. Use a wire strainer to drain chips on paper towels and immediately season with salt
  3. To serve, spoon some of the fish mixture onto each chip. Garnish with sesame seeds. Serve immediately

Remark: The taro slices could made into small cups

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