| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Chinese | Fish | 6 | Servings |
INGREDIENTS
| 3 | Fish fillets | |
| 1 | c | Cooked pork |
| 3 | tb | Sherry |
| 1 | ts | Sugar |
| 1/4 | c | Onion |
| 1 | Or | |
| 2 | sl | Fresh ginger root |
| 1 | ts | Soy sauce |
| 2 | tb | Sherry |
| 1/2 | ts | Sugar |
| 1 | tb | Cornstarch |
| 3 | tb | Water |
| Oil for deep-frying | ||
| 1/2 | c | Stock |
INSTRUCTIONS
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 1/3 cup cooked pork, 1/3 cup cooked shrimp and 1/3 cup onion, blended with 1/2 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 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. 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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