Fish Toast

Name: Fish Toast
Total time: 40 min
Yield: 10 pieces
Cuisine: asian
Ingredients: 5 pieces home-style sandwich bread, trimmed and cut in half to make 10 pieces approximately 3 1/2 inches long and 2 inches wide; 10 pieces thin-sliced fish fillet (sole, flounder) cut into 3 1/2-by-2-inch pieces; 10 pieces lean Smithfield ham, cut into 3 1/2-by-2-inch pieces; 2 tablespoons rice or sherry wine; Dash white pepper; Dash sugar; 2 scallions, minced; 2 thin slices ginger; 2 egg whites; 2 heaping tablespoons flour; 4 tablespoons vegetable oil

By Marian Burros

Total Time: 40 minutes
Rating: (0)
Comments: Read comments

Featured in: MAO'S CHEF BRINGS TRADTIONS TO AMERICA

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:10 pieces

5pieces home-style sandwich bread, trimmed and cut in half to make 10 pieces approximately 3½ inches long and 2 inches wide
10pieces thin-sliced fish fillet (sole, flounder) cut into 3½-by-2-inch pieces
10pieces lean Smithfield ham, cut into 3½-by-2-inch pieces
2tablespoons rice or sherry wine
Dash white pepper
Dash sugar
2scallions, minced
2thin slices ginger
2egg whites
2heaping tablespoons flour
4tablespoons vegetable oil

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Marinate fish in mixture of wine, pepper, sugar, scallions and ginger for at least 30 minutes. Drain and discard marinade.
Step 2
Mix egg whites with flour to form thick paste. Apply paste to both sides of fish. Make sandwich by putting ham on one side of fish, bread on other and press lightly. The toasts may be refrigerated at this point.
Step 3
To cook, return to room temperature. Heat 4 tablespoons of oil in large skillet. Fry toasts first on bread side until brown; turn and fry on ham side until hot. Drain on paper towels.