It is not very often that my better half suggests any recipe and that too an innovative one (does it happen to you?); so it is quite normal on his part to be angry with me for not posting it soon enough. Moreover, the experiment turned out extremely successful, so there was no reason for me other than the laziness for not posting this earlier. My bad!
The idea of this unique dish is totally of my husband’s and I merely acted as the follower of his instructions and did all the hand-work. We adapted the steamed fish recipe from BBC Good Food to make the filling. The combination of the fish and egg white tasted amazingly delicious and secretly I thanked him for not starting his own food blog as there is already enough competition!
We steamed the fish for the filling as we both love the buttery texture of steamed fish. I would stress on steaming the fish particularly for this dish as frying may not give you that smooth taste after filled inside the egg. This would be an excellent starter for a party and will be quick too as you can boil the eggs beforehand. But do think about the egg yolks which will be left behind – you can innovate something new with them but don’t forget to share it with me!
Egg Fish Caps
Serves: 4 Servings
- Eggs – 6, hard-boiled
- White fish fillet – 2, large
- Lemon – 1, thinly sliced
- Red chilli – 2, chopped
- Shredded ginger – 1 tbsp
- Rice vinegar – 1tbsp
- Hoisin sauce – 2 tbsp
- Vegetable oil/Olive oil – 2 tsp
- Salt to taste
- Take a steamer basket and put a baking parchment paper in it. The paper should be a little smaller than the basket so that it doesn’t come out of it.
- Take one fillet at a time and put it in the basket on top of the parchment paper. Season with salt and top it with half of the lemon slices, 1 chilli and half of the grated ginger.
- If you have a double basket steamer, put another fillet in the same way on the top basket and then close both of them tightly.
- Now sit the basket over a pan of boiling water. Steam for 8-10 minutes until the fish is opaque and cooked.
- Heat the vinegar and hoisin sauce in a small pan. Pour into a small bowl and set aside.
- Once the fish is thoroughly cooked, take them out on a plate and discard the lemon sliced, chillies and ginger.
- Now scramble the soft fish lightly with fingers and pour the hoisin sauce mixture spoon by spoon. The fish must not be mashed entirely; you should have a sticky mix with still a bite in it. This would be the filling.
- Peel the boiled eggs and slice them lengthwise through the middle. Take out the yolk carefully and keep aside.
- Now take a spoonful of the fish filling and put it inside the cavity of the egg white. The cavity must be tightly filled.
- Heat a non-stick frying pan and add 2 teaspoon of oil; smear the oil all over the pan. When the oil is smoking hot, add the filled egg whites, cut side down and shallow fry for a minute. We did it on our table grill but you can do it in the frying pan as mentioned above.
- Take out the eggs once the cut side is lightly charred. Serve hot with sweet chilli sauce.