Stir-Fried Fish Rolls with Corn

Ingredients:

300g fillet or haddock of flounder

3C oil for frying

14 matchstick-size pieces Chinese ham

14 1-inch sections green onion

Mixture1(1t rice wine, 1/2t salt, 1/2t sugar, 1/4t black pepper, 1/2t sesame oil, 1/2 egg yolk, 1T cornstarch)

Mixture2(1/2C creamed corn, 2 eggs, 1/2t salt, 1/4t black pepper, 1/2t sesame oil, 1/2T cornstarch, 1T water)
[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Cut fish meat into 14 thin slices (2x1.5 inches); mix with Mixture1 and let sit 20 minutes; beat eggs lightly and mix together ingredients of Mixture2.

2)In the center of each fish slice, place a piece of Chinese ham and 1 section green onion. Roll up fish slice to enclose filling and coat "fish roll" with cornstarch; repeat for other slices to make 14 rolls. Heat oil until medium hot; deep-fry fish rolls over high heat until golden brown; remove and drain.

3)Heat pan and 3T oil; add Mixture2 and stir-fry over medium heat until lightly cooked and thick; add 1T oil and fish rolls; toss lightly to mix ingredients and remove to serving plate; serve.

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