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Ingredientes
- 3 x Fish fillets
- 1 c. Cooked pork
- 3 Tbsp. Sherry
- 1 tsp Sugar
- 1/4 c. Onion
- 1 x Or possibly
- 2 slc Fresh ginger root
- 1 tsp Soy sauce
- 2 Tbsp. Sherry
- 1/2 tsp Sugar
- 1 Tbsp. Cornstarch
- 3 Tbsp. Water Oil for deep-frying
- 1/2 c. Stock
Direcciones
- 1. Cut fish fillets in 2x3-inch pcs.
- 2. Mince or possibly grind cooked pork, then combine with sherry and sugar. Top fish strips with mix, then roll up each piece to enclose stuffing. (Fasten with a toothpick or possibly tie with white thread.)
- 3. Mince onion and ginger root; then combine in a c. with soy sauce, remaining sherry and sugar. In another c., blend cornstarch and cool water to a paste. Meanwhile heat oil.
- 4. Add in fish rolls, a few at a time, and deep-fry till golden brown. Drain on paper toweling.
- 5. Heat stock in a pan. Add in onion-ginger mix and cook, stirring, 2 min. Stir in cornstarch paste to thicken. Pour sauce over fish rolls and serve. VARIATIONS:1. Serve the fish rolls with deep-fried Large eggs, sliced lengthwise (see recipe
- "Deep-Fried Coated Large eggs").
- 2. For the mix in step 2, substitute 1/3 c. cooked pork, 1/3 c. cooked shrimp and 1/3 c. onion, blended with 1/2 tsp. 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 c. sherry, 1/2 c. water and 1 Tbsp. soy sauce and let stand 30 min, 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 6 servings | |
| Calories 109 | |
| Calories from Fat 25 | 23% |
| Total Fat 2.74g | 3% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 154mg | 6% |
| Potassium 262mg | 7% |
| Total Carbs 4.71g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.29g | 2% |
| Protein 12.23g | 20% |
