Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Fish fillets |
| 1 cup | Cooked pork |
| 3 tablespoons | Sherry |
| 1 teaspoon | Sugar |
| ¼ cup | Onion |
| 1 \N | Or |
| 2 slices | Fresh ginger root |
| 1 teaspoon | Soy sauce |
| 2 tablespoons | Sherry |
| ½ teaspoon | Sugar |
| 1 tablespoon | Cornstarch |
| 3 tablespoons | Water |
| \N \N | Oil for deep-frying |
| ½ cup | Stock |
1. Cut fish fillets in 2x3-inch pieces.
2. Mince or grind cooked pork, then combine with sherry and sugar. Top fish strips with mixture, then roll up each piece to enclose stuffing. (Fasten with a toothpick or tie with white thread.) 3. Mince onion and ginger root; then combine in a cup with soy sauce, remaining sherry and sugar. In another cup, blend cornstarch and cold water to a paste. Meanwhile heat oil. 4. Add fish rolls, a few at a time, and deep-fry until golden. Drain on paper toweling.
5. Heat stock in a pan. Add onion-ginger mixture and cook, stirring, 2 minutes. Stir in cornstarch paste to thicken. Pour sauce over fish rolls and serve. VARIATIONS:
1. Serve the fish rolls with deep-fried eggs, sliced lengthwise (see recipe "Deep-Fried Coated Eggs").
2. For the mixture in step 2, substitute ⅓ cup cooked pork, ⅓ cup cooked shrimp and ⅓ cup onion, blended with ½ teaspoon salt.
3. Instead of deep-frying the stuffed fish rolls, poach them: Omit steps 3, 4 and 5. Place fish instead in a shallow pan with ½ cup sherry, ½ cup water and 1 tablespoon soy sauce and let stand 30 minutes, turning occasionally. Then bring nearly to a boil over very low heat. Transfer to a serving dish. Sprinkle lightly with salt and pepper; spoon some of the liquid over and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .