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Shredded Fish Rolls

Fish and Seafood

Shredded Fish Rolls
1/2 pound thick boneless fish fillet
1 Tablespoon Chinese rice wine
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 dried black mushrooms, soaked, stems discarded and sliced thin
3 Tablespoons Yunnan or Smithfield ham, cut in thin strips
3 scallions, cut in thin strips
3 slices fresh ginger,, cut in thin strips
1/2 teaspoon vegetable oil.
1 teaspoon sesame oil mixed with one teaspoon of cornstarch
1. Slice fish parallel with the cutting board into five sheet-like pieces, and put them on a large platter lined with pieces of plastic wrap. Sprinkle the fish with rice wine, salt and pepper and set aside for ten minutes.
2. Mix mushrooms, ham, scallion, and ginger strips and dividing that into five portions, put one near one end on each of the fish slices. Roll each one individually and gently using the plastic wrap to help, not tearing the fish.
3. Oil a plate, and put the fish rolls seam side down on the plate, discarding the plastic wrap. Gently brush then with the sesame oil mixture, and steam over boiling water for ten minutes, then serve.

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