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Ingredients
5 pieces home-style sandwich bread, trimmed and cut in half to make 10 pieces approximately 3 ½ inches long and 2 inches wide
10 pieces thin-sliced fish fillet (sole, flounder) cut into 3 ½-by-2-inch pieces
10 pieces lean Smithfield ham, cut into 3 ½-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
Nutritional analysis per serving
9 grams carbs; 97 milligrams cholesterol; 318 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 1 gram fiber; 495 milligrams sodium; 39 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes