Deep Fried Fish Rolls With Pork Recipes

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.

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.

FRIED FISH ROLLS

Steps:

• Cut fillets into pieces about 4"x1 1/2". Stuff with mixture of ginger, salt, ham and spinach. Roll and fasten with toothpicks. Make batter by combining flour, egg and water. Stir in sesame seeds. Dip fish rolls into batter and deep fry until rolls are golden brown, about 4-5 minutes, or until fish is done. Remove toothpicks before serving with your choice of dipping sauces.

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.