| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Chinese | Fish | 6 | Servings |
INGREDIENTS
| 3 | Fish fillets | |
| 1 | c | Cooked pork |
| 3 | T | Sherry |
| 1 | t | Sugar |
| 1/4 | c | Onion |
| 1 | Or | |
| 2 | Fresh ginger root | |
| 1 | t | Soy sauce |
| 2 | T | Sherry |
| 1/2 | t | Sugar |
| 1 | T | Cornstarch |
| 3 | T | Water |
| Oil for deep-frying | ||
| 1/2 | c | Stock |
INSTRUCTIONS
Cut fish fillets in 2x3-inch pieces. 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.) 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. Add fish rolls, a few at a time, and deep-fry until golden. Drain on paper toweling. 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 recipe "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. 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: 136
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 12.5mg
Sodium: 328.6mg
Potassium: 110.5mg
Carbohydrates: 13.8g
Fiber: <1g
Sugar: 1.7g
Protein: 8.7g