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Crisp Fish Skin

Fish and Seafood

Crisp Fish Skin
1/2 pound fish skin from carp or any fish with thick skin, scales removed and cut into two-inch squares
1 cup vegetable oil
1 teaspoon toasted sesame seeds
1 Tablespoon black Zhejiang vinegar
1 Tablespoon thin fermented fish sauce
1 Tablespoon chopped peanuts
1 teaspoon granulated sugar
1 teaspoon dark soy sauce
1. Blanch fish skin squares in boiling water for two minutes, then drain and set aside spread out on paper towels.
2. Soak fish skin pieces in ice water for five minutes, then drain and strain into a small serving bowl.
3. Add vinegar, fish sauce, peanuts, sugar, and soy sauce, and serve.

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