Description
The ultimate delicacy seen in Taiwanese seafood restaurants in winter. 'Yu Biao' (large fish milt/soft roe) is pan-fried crispy outside and gooey rare inside, seasoned with garlic sprouts and soy sauce.
Restaurants serving Pan-fried Fish Milt
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe]
- [Yu Biao Prep] Prepare 'Yu Biao' (Milt) of fresh large fish (mullet, Spanish mackerel) available in Taiwanese markets. Extremely soft and fragile; wash gently and remove blood vessels.
- Blanch briefly (a few seconds) to tighten surface and remove odor.
- Wipe dry, cut bite-sized.
- Heat oil and sesame oil in a wok (or pan), fragrantly sauté sliced ginger and garlic.
- Gently arrange Yu Biao, sear beautiful golden 'grill marks' on both sides on medium (artisan skill makes outside savory, inside gooey foie gras state).
- Add plenty of diagonally cut 'Garlic Sprouts (Suan Miao)'.
- Season sweet/savory with soy sauce, a little sugar, black vinegar, rice wine; finish when sauce coats the milt.
Learn more Spice, substitutes, tips
Key spices
Ginger and sesame oil savoriness
Substitutes at Japanese supermarkets
Cod milt or Pufferfish milt
Pairing
Kaoliang liquor or White Wine
Trivia
[Hardcore] 'Yu Biao' originally means swim bladder, but in Taiwanese taverns/seafood shops generally refers to 'male testes (milt)'. Unlike Japanese milt eaten with Ponzu, it's heartily 'grilled/fried' with garlic and soy, so the savoriness and rich depth intensely demand beer or Kaoliang over sake.
Eating tips & etiquette
[Unique Eating] Bite through the crispy seared surface, melting the rich milt cream overflowing 'gooey' from inside on your tongue along with the sweet/savory garlic soy sauce!
Allergen
Seafood (Milt), Soy, Wheat (from soy sauce), Sesame