Name: Fish Toast (魚土斯)
Yield: Serves 6 to 8 as a single appetizer; more with an assortment.
Cuisine: Chinese
Ingredients: ½ pound fillet of flounder, sole, or pike (any fine-textured fish); 4 cups oil; 1 tablespoon cornstarch; 8 thin slices stale white bread (at least 2 days old); 2 tablespoons finely minced cooked Smithfield ham or substitute; 2 tablespoons finely minced parsley; 1 egg white, well beaten but not stiff; ½ teaspoon salt; 2 teaspoons dry sherry; ¼ cup water; 1 tablespoon oil

Preparation info

Serves
6 to 8
as a single appetizer .

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

The fish is moist and fluffy. It is delicate but not bland, each bite nicely seasoned by the ham and parsley. The ham is the main seasoning agent—only a very tasty cured ham, meat from a smoked knuckle, or a very good baked ham should be used.

Ingredients

½ pound fillet of flounder, sole, or pike (any fine-textured fish)
¼ cup water

Method

Preparations

Lay the fillet, membrane side down, on a chopping board, and with the tip of a wet cleaver scrape the fish lightly in short outward strokes. Discard any stringy membrane or tiny bones if any. When finished, pile the fish scrapings together, sprinkle with 1 tablespoon of the wa