| 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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