Chinese Seafood Recipes - Fish Rolls with Pork Recipe

Ingredients

• 450 g/1lb fish fillets

• 100 g/4 oz cooked pork, minced (ground)

• 30 ml/2 tbsp rice wine or dry sherry

• 15 ml/1 tbsp sugar

• oil for deep-frying

• 120 ml/4 fl oz/1/2 cup fish stock

• 3 spring onions (scallions), minced

• 1 slice ginger root, minced

• 15 ml/1 tbsp soy sauce

• 15 ml/1 tbsp corn-flour (cornstarch)

• 45 ml/3 tbsp water

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Method:

1. Cut the fish into 9 cm/3 1/2 in squares. Mix the pork with the wine or sherry and half the sugar, spread over the fish squares, roll them up and secure with string.

2. Heat the oil and deep-fry the fish until golden brown. Drain on kitchen paper.

3. Meanwhile, heat the stock and add the spring onions, ginger, soy sauce and remaining sugar. Bring to the boil and simmer for 4 minutes.

4. Mix the corn-flour and water to a paste, stir into the pan and simmer, stirring, until the sauce clears and thickens. Pour over the fish and serve at once.