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cooking time: 5 minutes
Ingredients
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450 plaice fillets, skinned
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1 teaspoon salt
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2 teaspoons soy sauce
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pinch Ve-Tsin
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1 teaspoon fresh ginger juice
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1 teaspoon Chinese wine (or sherry)
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1 teaspoon sugar
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1 teaspoon corn flour
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1 egg, beaten
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oil (or lard) for deep frying
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57 grams blanched, roasted almonds
Method
1. Cut the fillets into oblongs measuring
2-inches by 3-inches.
2. Put in a dish, sprinkle with salt, soy sauce and Ve-Tsin.
3. Mix ginger and onion juice, wine, sugar, corn flour and egg. Pour
this dressing over the fish, mix well.
4. Put fat to heat.
5. In a mortar grind almonds into a paste.
6. Cut ham slices into 2-inch strips.
7. Spread fish slices with almond paste, cover this filling with a
strip of ham, roll up the fillets and either seal
up with egg or secure
with a cocktail stick.
8. Deep fry the stuffed plaice rolls for 4-5 minutes, drain, remove
cocktail sticks (if used) and serve at once.
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