Instructions: 1. Cut fish fillets in 2x3-inch pieces. Extract ginger juice and sprinkle over fish, along with salt.

2. Shred ham and spinach; then top fish with mixture. Roll up each piece of fish to enclose stuffing. (Fasten with a toothpick or tie with white thread.)

3. Beat egg lightly; then blend to a batter with flour and water. Stir in sesame seeds. Dip each fish roll in batter. Meanwhile heat oil.

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

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