Fish Rolls Recipe
Ingredients
| White fish fillet | 1 Pound | |
| Canned asparagus tips | 10 Ounce | |
| Minced ham/Cooked pork | 2 Ounce | |
| Egg | 1 | |
| Cornstarch | 2 Tablespoon | |
| Fat | 2 Cup (32 tbs) | |
| Scallion | 1 | |
| Mushrooms | 4 Ounce | |
| Soy sauce | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 1169 Calories from Fat 1029
% Daily Value*
Total Fat 114 g175.6%
Saturated Fat 33.6 g167.8%
Trans Fat 0 g
Cholesterol 228.3 mg76.1%
Sodium 544 mg22.7%
Total Carbohydrates 11 g3.5%
Dietary Fiber 1.2 g4.7%
Sugars 1.4 g
Protein 26 g51.9%
Vitamin A 13% Vitamin C 21.9%
Calcium 8.4% Iron 6%
*Based on a 2000 Calorie diet
Directions
Make a slit through the centre to form a pocket.
Drain the asparagus, keeping the liquid.
Chop half the tips and mix with the ham.
Press this mixture into each 'pocket'; secure with cocktail sticks.
Beat the egg and dip the fish in it, then in half the cornflour (cornstarch).
Do this twice.
Fry the fingers in hot deep fat for 4-5 minutes.
Drain, remove sticks, and keep hot.
Chop the spring onions (scallions) very finely; wash and slice the mushrooms thinly; fry both in a little oil for 1 minute.
Mix the rest of the cornflour (cornstarch) to a smooth paste with a little cold water, stir in soy sauce and 3-4 tablespoons of the asparagus liquid, mix well and add to the pan.
Mix well.
Add the remaining asparagus and heat gently, stirring until slightly thickened.
Arrange the vegetables on a large serving dish and place the fish rolls on top.
Chef
