Fish Rolls with Cream Corn Sauce
Ingredients
- 10 oz Fish meat
- ½ cup Ham, shedded
- ½ cup Onion, shedded Celery, shedded
- ½ cup Cream corn (canned)
Ingredients A:
- 1 cup Soup stock
- 1 Egg
- 4 tbsp Flour
- ½ tbsp Oil
- 2 tbsp Cornstarch
Preparation
- Cut fish meat into large slices (1½" square). Marinate with salt and pepper.
- Heat 2 tbsp oil to stir fry onion, when odor comes out, add ham, celery, season with salt, pepper, wine, leave for later use.
- Mix “Ingredients A” in a bowl, this is flour batter.
- Wrap some onion, ham, celery with a slice of fish, roll tightly, coat with batter, deep fry in hot oil till golden brown, remove to plate.
- Cook 1 cup soup stock over high heat, add corn, season with ½ tsp salt, ½ tsp sugar, when boiling, thicken with corn starch paste. Pour on fish rolls. Garnish with Chinese parsley. Serve.