| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Grains | Chinese | Fish | 6 | Servings |
INGREDIENTS
| 3 | Fish fillets | |
| 2 | t | Ginger juice |
| 1/2 | t | Salt |
| 1/4 | c | Smoked ham |
| 1/2 | c | Fresh spinach |
| 1 | Egg | |
| 1 | c | Flour |
| 2/3 | c | Water |
| 1 | T | White sesame seeds |
| Oil for deep-frying |
INSTRUCTIONS
Cut fish fillets in 2x3-inch pieces. Extract ginger juice and sprinkle over fish, along with salt. Shred ham and spinach; then top fish with mixture. Roll up each piece of fish to enclose stuffing. (Fasten with a toothpick or tie with white thread.) Beat egg lightly; then blend to a batter with flour and water. Stir in sesame seeds. Dip each fish roll in batter. Meanwhile heat oil. Add fish rolls, a few at a time, and deep-fry until golden. Drain briefly, on paper toweling and serve. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 124
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 42.9mg
Sodium: 313.6mg
Potassium: 101.2mg
Carbohydrates: 16g
Fiber: <1g
Sugar: <1g
Protein: 9.9g