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Fish Rolls

Fish and Seafood

Fish Rolls
1/2 pound boneless and skinless single piece filet of sea or black bass
2 ounces enoki mushrooms
1 ounce bean spouts, heads and tails removed
1 teaspoon fermented rice
1 square fermented bean curd
1 teaspoon ‘grated cheese powder’
1 teaspoon chicken granules
1 teaspoon minced fresh ginger
1 clove garlic, minced
2 teaspoons fermented black beans, rinsed and minced
1 teaspoon sesame oil
½ teaspoon ground white pepper
1 teaspoon corn oil
1. Slice the fish parallel to the counter top into four equally thin slices; then cut each in half across the width so that there will be eight thin slices of fish. The technique is to keep the cleaver parallel to the counter top tilting its edge almost imperceptibly downward. The other hand should be absolutely flat pressing down on the fish filet. After making each slice, remove it before cutting the next one.
2. In a bowl, gently mix all the rest of the ingredients except the corn oil. Use that to grease a small plate that can go into a steamer.
3. Take a small portion (about one eighth) of the mushroom-bean sprout mixture and place it in the center of a fish slice. Roll the ends to the center, and putting the seam in the center, put it seam side down on the greased plate. Repeat filling the other seven slices of fish.
4. Steam over boiling water for seven minutes, remove and serve.

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