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Whiting Stuffed Taro Deep Fried
- Steps
- Ingredients
Steps
- Bring a medium saucepan of water to the boil. Preheat oil in deep fryer to 180C.
- For the Whiting Filling, place grapeseed oil in a medium frypan over medium-high heat. Pan fry the fish fillets, skin side down until crispy, about 2-3 minutes. Flip the fish over and cook for a further 1-2 minutes.
- Transfer the fish to a small metal bowl. Use a fork to break the fish up into small flakes. Add the spring onion, coriander, 5 Spice powder, salt and pepper and mix gently to combine. Set aside in the fridge.
- For the Taro, place the taro into a bamboo steamer over boiling water and steam until tender, 25-30 minutes. Remove the taro and transfer to a large metal bowl. Use a potato masher to crush to a mashed potato consistency.
- Add 2 teaspoons salt and the Five Spice powder and mix thoroughly with a spatula.
- Set aside in the fridge to cool.
- Meanwhile, place 1 cup self raising flour, iced water and remaining 1 teaspoon salt into a bowl and whisk to a smooth, runny pancake batter consistency. Set aside to rest in the freezer, taking care to ensure it doesn’t freeze.
- Remove the taro from the fridge and form into 12 small patties. Top each with a heaped teaspoon of whiting filling then fold the taro to encase the filling. Shape into cylinders.
- Dust in the remaining 1/3 cup flour and set aside. Remove the batter from the freezer and whisk in a little extra water if required. Dip the filled taro into the batter, in 2 batches then immediately drop them into the deep fryer. Cook until golden and crispy, about 4-5 minutes.
- Remove from the oil and place onto paper towel. Season with salt.
- For the Aromatic Sauce, place the cinnamon, star anise, cloves, fennel seeds and Szechuan peppercorns into a dry saucepan over medium heat. Once the spices start to smoke and are very fragrant, remove from heat and transfer the spices to a bowl.
- Return the saucepan to a medium-high heat and add grapeseed oil. Add the chicken feet and cook until golden brown, about 5 minutes.
- Add the galangal and return the spices to the saucepan and mix thoroughly. Add the black vinegar, water and salt and stir well. Bring to the boil then reduce the heat and simmer for 12- 15 minutes, until reduced and slightly thickened. Strain through a fine sieve and adjust the seasoning with salt and vinegar, to taste. Reheat gently to serve.