Fish Rolls in Sour Sauce

Name: Fish Rolls in Sour Sauce (Ts’u liu yü chuan)
Cuisine: Chinese
Ingredients: 1 teaspoon cornstarch; 1 teaspoon sesame oil; 3 tablespoons sugar; 3 tablespoons catsup; 4 tablespoons water; 1 teaspoon salt; ½ cup flour; 1 teaspoon baking powder; ½ cup cold water; 4 tablespoons vinegar; 1-¼ pounds fillets of fish (firm white meat); 1-¼ pounds fillets of fish (firm white meat); 3 tablespoons ham (shredded); 3 tablespoons ham (shredded); 3 tablespoons black mushrooms (shredded); 3 tablespoons black mushrooms (shredded); 2 tablespoons diced red pepper (or shredded); 2 tablespoons diced red pepper (or shredded); 1 tablespoon shredded green onion; 1 tablespoon shredded ginger; 1 tablespoon wine (to soak fish); 1 tablespoon wine (to soak fish); 3 tablespoons diced onion; 2 tablespoons green peas (optional); 6 cups oil; 2 eggs; ½ teaspoon salt (to soak fish); ½ teaspoon salt (to soak fish)

Ts’u liu yü chuan

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1-¼ pounds fillets of fish (firm white meat)
3 tablespoons black mushrooms (shredded

Asia
Taiwan
Kiangsu
Main course

Method

Removing all bones and skin, cut fish crosswise ¼” thick and 2” long, 1-½” wide, then soak with wine and salt about 10 minutes.
On a flat slice of fish sprinkle a little bit of cornstarch. Lay a few pieces of shredded green onion, ginger, ham, mushroom on the fish and roll up.
Coat fish rolls with flour batter and deep fry it until brown, about 2 minu