Description
A skin-pleasing Tainan snack tossing collagen-packed milkfish skin—briefly boiled and ice-shocked—with shredded ginger, garlic, and sweet soy sauce.
Restaurants serving Cold Tossed Milkfish Skin
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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
- Milkfish skin(Yu Pi)
- Shredded ginger
- Thick soy sauce
- Garlic
- Sesame oil
- Black vinegar
Instructions
- [Authentic Recipe]
- [Yu Pi Prep] Cut fresh milkfish skin (with a few millimeters of thin flesh and gelatinous fat attached underneath) bite-sized.
- Boil water with scallions, ginger, and wine to make a deodorizing base.
- Toss in fish skin, boil briefly for 'just dozens of seconds' (absolutely do not overboil, skin will melt).
- Once the skin curls, drain immediately, shock in ice water (makes the skin jiggly gelatin and tightens the flesh).
- [Dressing] Mix grated garlic, massive shredded ginger, Taiwan's sweet 'Jiangyou Gao', sesame oil, and a little black vinegar in a bowl.
- Gently toss drained fish skin with the dressing.
- Chill in fridge, garnish with chopped scallions or cilantro to serve.
Learn more Spice, substitutes, tips
Key spices
Intense ginger and garlic aroma
Substitutes at Japanese supermarkets
Blanched salmon skin (sub, flavor differs)
Pairing
Taiwan Beer or Rouzao Fan(Minced pork rice)
Trivia
[For Women] Tainan milkfish shops always have this 'cold (Liangban)' version alongside the soup. Better as a snack than soup because the skin's 'plump, squishy' elasticity is tasted directly. The ginger/garlic sauce completely erases fishy skin odor; hugely popular with women as edible beauty serum.
Eating tips & etiquette
[Unique Eating] Pinch the jelly-like jiggly skin along with the crisp shredded ginger, enjoying the texture contrast while ingesting collagen!
Allergen
Seafood, Soy, Wheat (from soy sauce), Sesame