How to make fish skin with salted egg sauce is hard to resist

Caviar skin originated from Singapore, derived from the discarded skin but has been used and processed into an attractive and delicious snack. This is a very addictive dish for both locals and visitors to Singapore.

Ingredient

• 500g fish skin
• 150g cornstarch
• 10 salted eggs
• Rice wine/sticky rice
• Seasoning: cooking oil, margarine, soup powder, pepper, sugar, paprika
• Silver paper
• Griller
• Zip bag

How to make salted egg fish skin

Step 1: Prepare ingredients

Fish skin you should choose from catfish such as basa, pangasius or salmon if you want to be more delicious. But salmon skin has scales, so it’s a bit more difficult to clean the scales. Normally, people will not sell the fish skin individually, so you buy the fish and then remove the meat!

Purchased fish skin is washed and drained, then cut into bite-sized pieces.

Step 2: Fry fish skin

You marinate the fish skin with ½ teaspoon of soup powder, a little pepper and mix well, for about 5 minutes.

Put a lot of oil in the pan to fry and wait for the oil to heat up. Coat the fish skin with cornstarch and place in the frying pan. Fry until the explosion of the fish skin in the oil fades and turns off, then stop , take the fish skin out to another plate to drain the oil, you can line a layer of oil absorbent paper under the plate to allow the oil to be absorbed faster. .

Step 3: Process salted eggs

Salted eggs separate the whites, take only the yolks and put them in a bowl. Soak salted eggs in rice wine for about 2-3 minutes to reduce the fishy smell. Place the foil on the baking tray and then put the salted eggs one at a time, then put the tray in the oven, set the temperature to 150 degrees for 10 minutes. If you do not have an oven at home, you can put it in a steamer, but absolutely do not let the steam touch the eggs , because when the steam touches the eggs, it will make the eggs fishy. Or you can also boil salted eggs for 6 minutes and then peel the eggs, separate the whites, only take the yolks, but with this method, the eggs will be more difficult to spread.

After the eggs are cooked, put the pan on the stove, wait for the pan to heat up, then add the butter, keep the heat low so the butter doesn’t burn and roll the butter all over the pan. When the butter has melted, add the salted egg and mix it with your hands until the salted egg is soft and blended with the butter. Add 5 teaspoons of sugar, 1 teaspoon of paprika, mix well, then turn off the heat.

Step 4: Shake salted egg with fish skin

You use a large zip bag, put the fish skin, just finished salted egg, 1 tablespoon of chili powder into the zip bag, then pull the mouth of the bag and shake it well so that the salted egg is covered all over the fish skin.

Finished product

So the salted caviar skin is complete. You can enjoy it immediately after making it or let it cool. Good luck with your food!

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