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 Serve this meal with rice or noodles. The delicious Crispy spring Rolls, which are smaller and thinner than ordinary ones, can be served on their own, as a snack or as a starter. Menu serves 4.
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1. Spring Onions Smothered Trout
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1 trout, about 500 g (1 1/2 lb) 2 teaspoons salt 2 tablespoons soy sauce 2 teaspoons sesame oil, plus extra for drizzing 1-2 tablespoons sugar 1 1/2 tablespoons vinegar 1/2 teaspoon freshly ground white pepper,BR> 2 tablespoons vegetable oil 1 garlic clove, crushed 225 g (8 oz) spring onions, cut into 1 cm (1/2 inch) lengths 1 cm (1/2 inch) piece root ginger, peeled and shredded 250 ml (8 fl oz) water Preparation time: 15 minutes Cooking time: about 1 1/4 hours 2. In a bowl, mix together the soy sauce, sesame oil, sugar, vinegar, and white pepper, and reserve. Heat the oil in a wok. Add the garlic to flavour the oil, then put in the fish and shallow fry on both sides for about 2 minutes. Lift out the fish and drain on papper towels. Discard the garlic. 3. Pour off the oil, leaving just enough to coat the buttom of the wok. Put a layer of spring onions and ginger in the bottom of the wok, then lay the fish on top. Place the remaining spring onions and ginger on top of the fish and pour on the boil. Lower the heat and simmer for at least 1 hour. 4. Test if the fish is cooked by inserting a chopstick. If it goes in easily, the fish is cooked. Lift the fish and spring onions carefully out of the wok onto a warmed serving dish and drizzle on a few extra drops of sesame oil.
2. Crispy Spring Rolls, Shanghai Style
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225 g (8 oz) lean pork, shredded 1 tablespoon soy sauce 1 tabelspoon Chinese wine or dry sherry 1 teaspoon cornflour, plus extra for dusring 600 ml (1 pint) vegetable oil, plus 2 tablespoons 50 g (2 oz) mustard greens, chopped 6 dried Chinese mushrooms, soaked for 20 minutes, stemmed and finely shredded 1 small leek, finely shredded 5 cm (2 1/2 inch) piece canned bamboo shoot, finely shredded 1/2 teaspoon salt pinch of freshly ground white pepper pinch of sugar 1 packet frozen ready-made spring roll wrappers, thawed 600 ml (1 pint) vegetable oil Vinegar dip: 1 tablespoon finely shredded root ginger 2 tablespoons wine vinegar Preparation time: 30 minutes, plus saoking and marinating Cooking time: 15 minutes 2. Heat 2 tablespoons of the oil in a wok. When hot, add the mustard, greens and pork and stir-fry together until the pork changes colour. Transfer to a bowl and reheat the wok. Add the Chinese mushrooms and stir-fry with the leek, bamboo shoot, salt, white pepper, and sugar. Return the cooked pork and mustard greens to the wok and mix all together. Pour the mixture into a bowl and leave to cool. 3. To assemble the spring rolls, cut the ready-made spring roll wrappers in half on the diagonal. Place 1 tablespoon of filling about 1 cm (1/2 inch) from the long diagonal side and then fold in the sides and roll up neatly, enclosing all the filling. Seal the pastry with a little water and lay on a tray dusted with cornflour. The rolls can be frozen like this or kept in the refrigerator until ready for use.
4. To cook the spring rolls, heat the 600 ml (1 pint) oil in a wok or
deep frier to 180 degree C (350 degree F), or until a cube of bread
browns in 30 seconds. Lower the spring rolls into the hot oil and deep-fry gently until golden brown and crisp. Drain on papper towels. Serve hot,
with the ginger and vinegar mixed to make the dip.
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