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cooking time: 10 minutes
Ingredients
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680 grams fish, skinned and boned (hake,
cod, haddock)
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1 egg
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1 teaspoon salt
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2 tablespoons corn flour
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57 grams mushrooms, sliced
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1 small can asparagus tips, drained and
cut in chunks
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57 grams ham, diced
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fat for deep frying
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30 grams spring onions, chopped
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4 tablespoons asparagus water
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1/2 tablespoon soy sauce
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pinch Ve-tsin
Method
1. Cut fish into thick fingers and make a
slit in each piece, without cutting right through, but just to make
a "pocket".
2. Beat egg with salt and 1 tablespoon
corn flour, add fish and coat all pieces.
3. Insert a sliver of mushroom, a piece of asparagus and a small piece
of ham into each `pocket'. Roll up the
pieces of fish, secure
with cocktail sticks.
4. Heat fat and deep fry the fish rolls 6-7 minutes, until crisp and
golden.
5. Drain, extract cocktail sticks and arrange fish rolls on a heated
serving dish. Keep warm.
6. Mix ginger with spring onions, toss in a little oil in a frying pan,
add whatever remains of mushrooms,
asparagus and ham,
cook for 1 minute.
7. Mix remaining tablespoon of corn flour with asparagus water, soy
sauce and Ve-Tsin, pour over mixture in
the frying pan, cook for 1-2
minutes until the sauce thickens, pour over fish rolls and serve.
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