| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Grains |
Chinese |
Fish |
6 |
Servings |
INGREDIENTS
| 3 |
|
Fish fillets |
| 2 |
ts |
Ginger juice |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Smoked ham |
| 1/2 |
c |
Fresh spinach |
| 1 |
|
Egg |
| 1 |
c |
Flour |
| 2/3 |
c |
Water |
| 1 |
tb |
White sesame seeds |
|
|
Oil for deep-frying |
INSTRUCTIONS
1. Cut fish fillets in 2x3-inch pieces. Extract ginger juice and sprinkle
over fish, along with salt.
2. 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.)
3. 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.
4. 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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