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Ingredients:
Mixture1(1 whole pomfret*, 1t salt, 1T rice wine, 1/4t black pepper, 1T
cornstarch)
Mixture2(chopped raw shrimp and pork equal 1/2C, combined together)
Mixture3(2T shredded precooked bamboo shoot, 2T shredded carrot,
1T shredded precooked Chinese ham, 1T shredded Chinese black mushroom,
1T shredded green onion)
Mixture4(1/3t salt, 1/2t sugar, 1/4t black pepper, 1/2t sesame oil,
1 1/2T cornstarch)
Mixture5(1T shredded hot red pepper, 1T shredded pre-softened Chinese
black mushroom, 2T shredded Szechuan pickled mustard green, 1T shredded
green onion, 1T shredded ginger root)
Mixture6(4C hot stock, 1t salt, 1/4t black pepper, 1/2t sesame oil)
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Rinse fish and cut off head and tail. Heat oil and deep fry fish head
and tail until golden brown; remove, drain and place on serving plate.
2)Cut fillets from mid-section of fish and cut each fillet diagonally
into 12 thin slices, lay pieces flat on counter and rub surface of each
with Mixture1.
3)Combine ingredients of Mixture2,3 and 4 inside a bowl to mix
thoroughly,
(filling).
4)Place 1/2T filling in the center of each fish slice and roll up
"jelly
roll style". Place each roll on a lightly-oiled heatproof plate and
sprinkle Mixture5 on top. Place in steamer and steam 5 minutes over
high
heat; remove and arrange rolls on serving plate between head and tail.
Heat Mixture6 until boiling and pour over fish rolls; serve.
Remark:
*If pomfret is unavailable, substitute halibut/haddock
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