Instructions: 1. Cut fish fillets in 2x3-inch pieces.

2. Mince or grind cooked pork, then combine with sherry and sugar. Top fish strips with mixture, then roll up each piece to enclose stuffing. (Fasten with a toothpick or tie with white thread.)

3. Mince onion and ginger root; then combine in a cup with soy sauce, remaining sherry and sugar. In another cup, blend cornstarch and cold water to a paste. Meanwhile heat oil.

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

5. Heat stock in a pan. Add onion-ginger mixture and cook, stirring, 2 minutes. Stir in cornstarch paste to thicken. Pour sauce over fish rolls and serve. VARIATIONS:
1. Serve the fish rolls with deep-fried eggs, sliced lengthwise (see recipe

"Deep-Fried Coated Eggs").

2. For the mixture in step 2, substitute 1/3 cup cooked pork, 1/3 cup cooked shrimp and 1/3 cup onion, blended with 1/2 teaspoon salt.

3. Instead of deep-frying the stuffed fish rolls, poach them: Omit steps 3, 4 and 5. Place fish instead in a shallow pan with 1/2 cup sherry, 1/2 cup water and 1 tablespoon soy sauce and let stand 30 minutes, turning occasionally. Then bring nearly to a boil over very low heat. Transfer to a serving dish. Sprinkle lightly with salt and pepper; spoon some of the liquid over and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.