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Deep-Fried Fish Rolls With Pork |
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Serves: 6
Print this Recipe
3 fish fillets
1 cup cooked pork
3 tablespoons sherry
1 teaspoon sugar
1/4 cup onions
1 or 2 slices fresh ginger root
1 teaspoon soy sauce
2 tablespoons sherry
1/2 teaspoon sugar
1 tablespoon cornstarch
3 tablespoons water
Oil for deep-frying
1/2 cup Stock, Chicken or favorite stock
1. Cut fish fillets in 2- by 3-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:
* Serve the fish rolls with deep-fried eggs, sliced lengthwise (see Egg Dishes, Deep-Fried Coated Eggs).
* For the mixture in step 2, substitute 1/3 cup cooked pork, 1/3 cup cooked shrimp and 1/3 cup onion, blended with 1/2 teaspoon salt.
* Instead of deep-frying the stuffed fish rolls, poach them: Omit steps 3,4 and 5. Place fish instead in a shallow pan with 1/2 cup sherry, 1/2 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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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