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cooking time : 5 minutes
Ingredients
1 halibut ( 43 grams) filleted
113 grams lean harm, sliced
30 grams spring onions
1 teaspoon soy sauce
1 teaspoon brandy
2 tablespoons corn flour
140 ml water
salt and pepper
15 grams assorted shelled nuts
2 tablespoons oil
1 dessertspoon oyster sauce
Method
Skin the fish, cut into uniform oblong
strips about 3 inches by 1 1/2
inches and about
1/2
inch thick.
Beat them slightly to flatten.
Cut ham into similarly shaped strips,
1 1/2
inches long and 1/4
inch wide.
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Cut spring onions into strips 1
1/2
inches long.
Mix soy sauce, brandy and 1
dessertspoon corn flour, with the water.
Lay the rest of the corn flour on a
piece of greaseproof pepper.
Lay the fish slices on a board,
sprinkle with salt.
Place on each slice a strip of ham, a
piece of spring onion, and some chopped nuts.
Roll up the fish slices and seal with
corn flour.
Dip these little cigar-shaped rolls in
corn flour (a cocktail stick can be used for securing the rolls and must be removed before
serving)
Heat the oil and fry the halibut
rolls for 3 minutes, turning them carefully.
Add oyster sauce, cook for 2 minutes,
stirring carefully, or shaking the pan from time to time to avoid damaging the
rolls. -
Add soy sauce and brandy. Bring to
the boil, season with pepper to taste, and serve.
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