Free Recipe Deep-Fried Fish Rolls with Pork
Recipe Type: F Recipes
Recipe Preparation: boil
Cooking Ingredients for Deep-Fried Fish Rolls with Pork Recipe
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
Deep-Fried Fish Rolls with Pork Preparation
1. Cut fish fillets in 2×3-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.
Cooking Temperature:
Recipe Serves: 6
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