INGREDIENTS

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.

A Message from our Provider:

“The real God: don’t settle for substitutes”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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