1 lb | 450g fish fillet
2 tbsp wine
½ cup stock
4 tbsp cornstarch
6 green peppers (cut in cubes)
1 lb | 450g bamboo shoots (cut in thin strips)
2 oz | 56g ham (cut in thin strips)
1 tsp salt
1 tsp sugar (optional)

Cut the fish fillet into very thin slices, mix with salt and wine and let stand for 1 hour.

Roll up a few pieces of ham and bamboo shoot in each slice of fish. Sift cornstarch over the rolls and fry in fat with 1 tsp sugar (optional).

Cut the green peppers into cubes. Sauté for a few minutes in 3 tbsp oil, combine with the fish rolls. Add stock and seasoning, cover and cook or 10 minutes and serve.