Serves: 6
Total Calories: 179

3/4 cup almonds
3 frozen fish filets
3 slices smoked ham
1 stalk scallion
1/2 teaspoon ginger juice
1 teaspoon cornstarch
1 teaspoon sugar
1/2 teaspoon salt
2 teaspoons soy sauce
1 teaspoon sherry
1 egg
oil for deep-frying

1. Blanch and mince almonds.

2. Cut fish fillets in 2- by 3-inch pieces, smoked ham in 1- by 2-inch pieces.

3. Mince scallion stalk extract ginger juice then combine with cornstarch, sugar, salt, soy sauce and sherry. Beat egg lightly and blend in.

4. Dip fish pieces in mixture then coat on one side only with minced almonds. Wrap each piece of fish (almond side in) around one strip of ham and roll up. (Fasten with a toothpick or tie with white thread.) Meanwhile heat oil.

5. Add fish rolls, a few at a time, and deep-fry until golden. Drain briefly on paper toweling and serve.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 6
Total Calories: 179
Calories from Fat: 104

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Fish
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Basic Deep-Fried Fish, In Pieces
Basic Deep-Fried Fish, In Pieces: Coatings I
Basic Deep-Fried Fish, In Pieces: Coatings II
Basic Deep-Fried Fish, Whole
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Braised Bitter Melon Stuffed With Minced Fish
Braised Carp In Chicken Fat I
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Braised Fish Steaks And Vegetables
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Braised Fish Stuffed With Pork
Braised Fish With Deep-Fried Bean Curd
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Braised Soy Fish With Mushrooms And Bamboo Shoots II
Braised Soy Fish With Oyster Sauce
Braised Soy Fish With Red Dates
Clear-Simmered Fish I
Clear-Simmered Fish II
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Fishball Mixture B
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Pan-Fried Fish Cakes
Pan-Fried Fish Fillets With Eggs
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Pan-Fried Marinated Fish Steaks
Pan-Fried Stuffed Fish Skin
Pan-Fried Sweet-and-Pungent Fish
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Steamed Fish Topping: Lily Buds I
Steamed Fish Topping: Lily Buds II
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Steamed Fishballs
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Stir-Fried Fish With Lily Buds
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