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Deep-Fried Fish Rolls with Pork

3 Fish fillets
1 c Cooked pork
3 tb Sherry
1 ts Sugar
1/4 c Onion 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

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.

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