Deep Fried Fish Rolls With Pork

Directions

1. 1. Cut fish fillets in 2x3-inch pcs.
2. 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. 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. 4. Add in fish rolls, a few at a time, and deep-fry till golden brown. Drain on paper toweling.
5. 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
6. "Deep-Fried Coated Large eggs").
7. 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.
8. 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.