Deep Fried Fish Rolls With Pork Recipes

DEEP-FRIED FISH ROLLS WITH PORK

Steps:

• 1. Cut fish fillets in 2- by 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: * Serve the fish rolls with deep-fried eggs, sliced lengthwise (see Egg Dishes, 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. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP FRIED FISH ROLLS WITH PORK

Steps:

• 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.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.

CRISPY FISH AND CHEESE ROLLS

Steps:

• Marinate fish fillet with pepper, salt, egg white and cornflour for 15mins.
• Put a piece of cheese in between two slices of fish fillet.
• Dip the fish roll in the beaten egg and coat with breadcrumbs.
• Heat oil for deep frying and fry fish roll till it turns golden brown.