Removing all bones and skin, cut fish
crosswise 1/4 inches thick and 2 inches long, 1 1/2 inches wide, then
soak with wine and salt about 10 minutes.
On a flat slice of fish sprinkle a little
bit of cornstarch. Lay a few pieces of shredded green onion, ginger,
ham, mushroom on the fish and roll up.
Coat fish rolls with flour batter and deep
fry it until brown, about 2 minutes (take out once after 1 1/2 minutes,
then heat oil again, and fry half more minute, remove fish rolls and
drain off oil from frying pan.
Put back into frying pan 2 tablespoons of
oil to stir fry the dices onions, red peppers and seasoning sauce, stir
until starchy. Then add green and fried fish rolls, mix well.
Sprinkle a few drops of heated oil on the
top before serving.
