Fish Rolls with Crab Sauce
the Editors of Publications International, Ltd.
Fish Rolls with Crab Sauce
Yield
Makes 4 to 6 servings
Ingredients
| 1 | pound sole fillets, 1/4 to 3/8 inch thick (about 4 ounces each) |
| 1 | tablespoon dry sherry |
| 2 | teaspoons dark sesame oil |
| 1 | green onion with top, finely chopped |
| 1 | teaspoon minced fresh ginger |
| 1/2 | teaspoon salt |
| Dash white pepper | |
| 1-1/2 | tablespoons cornstarch |
| 2 | tablespoons water |
| 1 | tablespoon vegetable oil |
| 1 | teaspoon minced fresh ginger |
| 6 | ounces fresh crabmeat, flaked |
| 2 | green onions with tops, thinly sliced |
| 1 | tablespoon dry sherry |
| 1-1/4 | cups chicken broth |
| 1/4 | cup milk |
| Scored cucumber slices,* lemon wedges and fresh tarragon leaves for garnish |
*To score cucumber, run tines of fork lengthwise down all sides of cucumber before slicing.
Preparation
- If fillets are large, cut in half crosswise (each piece should be 5 to 6 inches long). Combine sherry, sesame oil, chopped green onion, 1 teaspoon ginger, salt and white pepper in small bowl. Brush each piece of fish with sherry mixture; let stand 30 minutes.
- Fold fillets into thirds; place on rimmed heat-proof dish that will fit inside a steamer. Place dish on rack in steamer. Cover and steam 8 to 10 minutes over boiling water until fish turns opaque and flakes easily with fork.
- Meanwhile, prepare Crab Sauce. Blend cornstarch and water in small cup. Heat vegetable oil in medium saucepan over medium heat. Add 1 teaspoon ginger; cook and stir 10 seconds. Add crabmeat, green onions and sherry; stir-fry 1 minute. Add chicken broth and milk; bring to a boil. Stir cornstarch mixture; add to saucepan. Cook, stirring constantly, until sauce boils and thickens slightly.
- Transfer fish to serving platter, using slotted spoon; top with Crab Sauce. Garnish, if desired.
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