½ lb any white fish or fish fillets
1 tbsp ginger juice
½ tsp salt
4 slices ham, shredded
Small amount spinach, shredded
1 cup flour
2/3 cup water
1 tbsp sesame seeds
Oil for deep frying
If fish fillets are not used, clean and bone fish. Cut into pieces 4 inches long and 1 ½ inches wide.
Dredge fish with ginger juice and salt.
Using shredded ham and spinach for filling, form fish into rolls and fasten with toothpicks.
Mix coating batter, adding sesame seeds last.
Coat fish rolls with batter and fry in deep oil. Serve hot.