1/4 lb Fresh filet of sole, plaice

           -(flounder) or cod
      6    Egg yolks

      2    Level tablespoons chopped

           -spring onions (scallions),
           -white parts only
      1 ts Sesame oil

    1/4    Level teaspoon MSG

           -[optional, as usual. S.C.]
    1/4    Level teaspoon salt

    1/8    Level teaspoon white pepper

           Fat for deep-frying
      5 tb Soy sauce

      3 tb Vinegar

  "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.
  Posted by Stephen Ceideburg; December 20 1990.