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Fish Rolls

Chinese.wok's picture
The Fish Rolls recipe is simple to follow and easy to prepare. It’s a perfect dish for parties. Don’t be surprised if there are demands for a second or third serving. The Fish Rolls are too good to be ignored. Try them!
Ingredients
  White fish fillet 1 Pound
  Canned asparagus tips 10 Ounce
  Minced ham/Cooked pork 2 Ounce
  Egg 1
  Cornstarch 2 Tablespoon
  Fat 2 Cup (32 tbs)
  Scallion 1
  Mushrooms 4 Ounce
  Soy sauce 1 Tablespoon
Directions

Skin the fish and cut into fingers about 2 1/2 inches by 1 inch.
Make a slit through the centre to form a pocket.
Drain the asparagus, keeping the liquid.
Chop half the tips and mix with the ham.
Press this mixture into each 'pocket'; secure with cocktail sticks.
Beat the egg and dip the fish in it, then in half the cornflour (cornstarch).
Do this twice.
Fry the fingers in hot deep fat for 4-5 minutes.
Drain, remove sticks, and keep hot.
Chop the spring onions (scallions) very finely; wash and slice the mushrooms thinly; fry both in a little oil for 1 minute.
Mix the rest of the cornflour (cornstarch) to a smooth paste with a little cold water, stir in soy sauce and 3-4 tablespoons of the asparagus liquid, mix well and add to the pan.
Mix well.
Add the remaining asparagus and heat gently, stirring until slightly thickened.
Arrange the vegetables on a large serving dish and place the fish rolls on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Ingredient: 
Fish
Servings: 
4

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Average: 4.2 (21 votes)