FISH: This is a novel and delicious way to serve fish..

FISH FILLETS WITH TARO 荔茸魚塊:

1 ½ lbs. taro                                                               

1 lb. grouper fillets

tapioca starch for dusting and dredging                    

1 tbsp. chopped cilantro

1 tbsp. finely chopped green onion                            

3-4 tbsp. cooking oil

seasoning for taro:

    2/3 tsp. each salt & sugar                           

    ½ tsp. 5-spice powder

    2 tbsp. cooked oil                                       

    dash sesame oil and white pepper

seasoning for fish:

    ½ tsp. each salt & sugar                             

    dash sesame seeds and white pepper

    1 tbsp. tapioca starch                                             

    1 egg

Peel and slice taro into ¼- ½-inch thick pieces. Put into a flame-proof dish sitting in a bamboo steamer placed over a pot of boiling water. Steam until tender. Mash taro with a potato masher or a fork when warm. Add in seasoning ingredients, chopped cilantro and green onion to mix well into taro paste. Check for seasoning. Mould taro paste into 12- 14 rectangular pieces.

Rinse and part dry fish fillets and cut into same number of rectangular pieces the same size as taro pieces. Add seasoning ingredients into fish and marinade 15 minutes. Dust taro with tapioca starch, and then top each with a fish slice. Dredge each fish & taro piece with tapioca starch. 

In wok or large heavy non-stick skillet, heat 3-4 tbsp. oil over high heat until very hot. Pan-fry taro & fish pieces until golden on both sides. Serve at once.