Ingredients:
A new-style Hong Kong cuisine using Western materials with Chinese cooking techniques.Red and white distinct, sour-sweet flavor, tender and tasty, suitable for all ages.Portion: Serves 6 to 8
Steps: Ingredients
2 pieces of swordfish fillet (about 320 grams),Asparagus,1 stalk, ham (i.e.,ham) 60 grams,tomato1/3 piece,onion1/2 piece,
green pepper
1 piece, garlic cloves 2 pieces,
spring onion1 piece, cooking wine 1 tablespoon.milling powder
egg whitesstir-fry batter
beaten eggsand cornstarch.
Seasoning ingredients
chicken stock1 cup,vinegar4 tablespoons, sugar 2 teaspoons, salt 3/4 teaspoon, cornstarch (mixed with some chicken stock, added later) 1.5 teaspoons.
Preparation steps
1. Thaw the swordfish fillets, wash them, cut each piece into two or three slices using a knife, and pat dry. Marinate in the marinade for 5 minutes.
2. Peel the asparagus, slice it into strips.Wash the ham, cut it into strips.Dice the tomato, onion, and green pepper.Clean the garlic cloves and spring onions, slice them.
3. Roll the fish fillets over the ham and asparagus strips, seal with egg whites and cornstarch batter, then coat with cornstarch.
4. Heat a pan, use half-frying or frying method to cook the fish rolls until done, serve on a plate.
5. In another pan, fry garlic slices, spring onion slices, tomato cubes, onion cubes, and green pepper cubes until fragrant, add cooking wine, then add seasoning ingredients and stir well, finally add cornstarch slurry to thicken, pour over the fish rolls, serve.
Tips
1. Choose frozen fillets that are white and elastic without any mold or slime.
2. For a milder taste, steam the fish rolls first before adding sauce or cooking in a stew.fry,
or use gravy or satay sauce instead if you prefer not to use sweet and sour sauce.
Chef's Note
When selecting fillets, choose those that are white and firm without any mold or slime.