Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         fresh filet of sole -- plaice
                        OR cod
   6                    egg yolks
   2      tablespoons   chopped -- spring onions
                        -- (scallions)
   1      parts         only
   1      teaspoon      sesame oil
     1/4  teaspoon      msg -- [optional, as
                        -- usual.
     1/4  teaspoon      salt
     1/8  teaspoon      white pepper
                        fat for deep-frying
   5      tablespoons   soy sauce
   3      tablespoons   vinegar

Preparation:

"When the crab season ended, people were loath to give up the idea of being without crab. The following recipe is an excellent dish, but a poor substitute for the heady concentrate of roe found in the furry- clawed crabs of the Yangtse lakes." Steam the fish for 10 minutes and flake it gently. Mix the egg yolks together with the spring onions, sesame oil, MSG, salt and white pepper. Add the fish and mix it in. Fry tablespoons of the mixture in fairly deep fat, until the sides are almost brown or pinkish gold. The fat will foam, but this cannot be helped. The final texture must be firm. Serve hot with a separate dish of soy sauce mixed with vinegar. Excellent with warmed wine. From "Chinese Gastronomy" by Hsiang Ju Lin and Tsuifeng Lin, First Harvest/HBJ, New York, 1977. Introduction by Lin Yutang.