"Fish" from Buckwheat Flour

"Fish" from buckwheat flour – recipe with photo, Chinese cuisine
Rating: 4.3 Votes: 31
Cooking Time:
1 hour 30 min.
Recipe Yield:
4 servings
Medium recipe

"Fish" from buckwheat flour – a Chinese cuisine recipe, these wonderful fish can be cooked with the children, they will like it. To buckwheat flour is well sculpted, it is mixed with wheat flour. To form the relief of the fish, a bamboo board is used. In China, the word fish is consonant with the word wealth, fish dishes, and even such as this, are cooked for the Chinese New Year and birthday.

Recipe Ingredients

Wheat Flour 150 g
Soy Sauce 2 tbsp
Rice Vinegar 1 tbsp
Water 300 ml
Vegetable Oil 2 tbsp
Onion 1 pcs
Ginger 1 cm
Black Pepper 1 tsp
Sesame 1 tsp
Hot Pepper 2-3 pcs

Cooking Recipe

To cook a Chinese cuisine recipe buckwheat fish, mix two types of flour, pour water and knead the dough. Cover the dough with a wet towel or cling film and set aside for 15 minutes. When the dough settles, divide it into 4 parts – it will be easier to work with a small piece.

Roll each piece into a bundle with a diameter of approximately 1.5 cm, and then cut it into pieces of 1.5 cm. Each piece should be rolled into small flagella narrowed to the ends, it should look like a spindle.

After preparing for the fish, lay them on a bamboo embossed plate and, having pressed, pressing, stretch them towards you. At the same time, the dough twists, and it looks like a shell, only slightly elongated. If the dough sticks to the board when pressed, it must be sprinkled with flour. In a deep saucepan, boil salted water, add buckwheat fish and boil. No need to cook the fish for too long, as soon as they come up, count to 10 and you can remove it with a slotted spoon. Finished fish should be elastic, and the dough should be completely boiled. Transfer the prepared fish to a dish, sprinkle with hot pepper and grated sesame seeds on top.

Separately for buckwheat fish cook a dressing. Heat vegetable oil in a pan, add peppercorns, sliced onions and ginger. Fry the spices over low heat for 1-2 minutes. After the spice, remove it with a slotted spoon, they flavor the oil and we will no longer need it, and pour fragrant hot oil on top of the fish. But to make the dish even tastier, add soy sauce, vinegar to the pan and heat over medium heat, and then pour the fish from buckwheat flour, garnish with herbs and serve.