Sanghyang Sweetfish Roll - Beef-Wrapped Fried Sweetfish with a Truly Distinctive Taste

Steps

1. 1

   Remove the tail and head from the sweetfish, then marinate in a mixture of rice wine and oyster sauce to remove the fishy smell

2. 2

   Flatten the beef tenderloin thinly; cut half the green onion into julienne strips and finely chop the other half

3. 3

   Place sweetfish, enoki mushrooms, and julienned green onion on the flattened beef, dust with flour, and roll up

4. 4

   Mix starch with water to make a thick batter, coat the sweetfish rolls, and deep-fry until crispy

5. 5

   Prepare the sauce by combining 4T water, 2T sugar, 2T soy sauce, 0.5T oyster sauce, 1T white pepper, and 1T vinegar

6. 6

   Add 2T vegetable oil to the pan, stir-fry the finely chopped green onion and ground ginger, splash in 1T rice wine for aroma, then add the sauce, fried sweetfish rolls, and garlic flakes and stir-fry briefly to finish