Fish Rolls with Sweet and Sour Sauce

Name: Fish Rolls with Sweet and Sour Sauce (T’ang fs’u yü chuan)
Cuisine: Chinese
Ingredients: 10 oz. boneless firm fish fillets (sea bass or yellow pike); 10 oz. boneless firm fish fillets (sea bass or yellow pike); 10 oz. boneless firm fish fillets (sea bass or yellow pike); ½ teaspoon chopped ginger; ½ tablespoon chopped scallion; ¼ teaspoon black pepper; 1 teaspoon sesame oil; 4 tablespoons cold water; 2 tablespoons vinegar; 3 tablespoons sugar; 5 sheets bean curd skin; 2 tablespoon tomato catsup; 1 teaspoon chopped ginger; 1 tablespoon chopped scallion; 6 cups oil; 1 teaspoon wine; ½ teaspoon salt; ½ egg white (to marinate fish); ½ egg white (to marinate fish); 2 teaspoons cornstarch

T’ang fs’u yü chuan

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

10 oz. boneless firm fish fillets (sea bass or yellow pike)
6 cups oil

Asia
Taiwan
Fish course
Pescatarian

Method

Cut the fish meat into ½ inch square thin slices. Place into a bowl. Add egg white, salt, wine, sesame oil, and black pepper. Mix thoroughly. Then add chopped scallion and ginger. Blend again.
Cut each sheet of bean curd skin into 4 triangles. Put 1 tablespoon of the fish mixture on the skin. Then fold up the corners to make a package about 1 inch wide and 2 in