Deep-fried fish rolls with pork

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, .

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