Recipe - Deep-Fried Fish Rolls With Pork

3 Fish fillets
1 cup Cooked pork
3 tablespoon Sherry
1 teaspoon Sugar
One fourth cup Onion
1 Or
2 sl Fresh ginger root
1 teaspoon Soy sauce
2 tablespoon Sherry
One half teaspoon Sugar
1 tablespoon Cornstarch
3 tablespoon Water
Oil for deepfrying
One half cup Stock

1. Cut fish fillets in 2x3inch 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 deepfry until golden. Drain on
paper toweling.

5. Heat stock in a pan. Add onionginger 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 deepfried eggs, cut or sliced up lengthwise (see recipe
"DeepFried 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 One half teaspoon salt.

3. Instead of deepfrying the stuffed fish rolls, poach them: Omit steps 3,
4 and 5. Place fish instead in a shallow pan with One half cup sherry, One half 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 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.