• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Deep-Fried Fish Rolls with Pork

  • Recipe Submitted by on

Category: Fish

 Ingredients List

  • 3 Fish fillets
  • 1 c Cooked pork
  • 3 tb Sherry
  • 1 ts Sugar
  • 1/4 c Onion
  • 1 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. VARIATIONS:

1. Serve the fish rolls with deep-fried eggs, sliced lengthwise (see recipe
"Deep-Fried 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 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.

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