Deep-Fried Fish Slices with Chinese Ham

Ingredients:

1 whole perch

200g pork fat

100g precooked Chinese ham

6C oil for frying

Mixture1(1T rice wine, 1t salt, 1t sugar, 1/4t black pepper, 1t sesame oil, 1 egg yolk, 1T cornstarch)
[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Rinse fish and drain; cut fillets from sides of fish, cutting to within one inch of dorsal fin. Cut fillets, pork fat and Chinese ham into 24 slices; mix 1/2 of Mixture1 with fish slices and 1/2 of Mixture1 with pork fat slices; let sit 20 minutes.

2)Place a piece of pork fat, fish and Chinese ham (in this order) together; group other slices to make 24 sandwiches. Lightly coat "sandwiches" with cornstarch.

3)Remove central bone from fish, leaving head and tail connected; sprinkle this fish piece with cornstarch. Heat oil for deep-frying; deep-fry fish piece until golden brown and crunchy; remove, drain and place on serving plate.

4)Reheat pan and 1/2C oil until medium hot; fry fish sections (fat side brown) over medium heat for about 4 minutes until golden brown; remove, drain and arrange slices around head and tail per own preference; serve. Garnish with pineapple, cucumber slices and hot red pepper.

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