Name: Braised Fish Stuffed with Pork
Ingredients: 1 (2-lb) fish; 1/4 lb Lean pork; 1 Scallion stalk; 1 tb Cornstarch; 1 tb Soy sauce; 1 tb Sherry; 1 ts Sugar; 1 ts Ginger juice (up to); 5 tb Oil; 1 Clove garlic; 5 sl Fresh ginger root; 1 Leek stalk; 2 c Water; 1 tb Sugar; 3 tb Soy sauce

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats	Chinese	Fish	4	Servings

INGREDIENTS

1		(2-lb) fish
1/4	lb	Lean pork
1		Scallion stalk
1	tb	Cornstarch
1	tb	Soy sauce
1	tb	Sherry
1	ts	Sugar
1	ts	Ginger juice (up to)
5	tb	Oil
1		Clove garlic
5	sl	Fresh ginger root
1		Leek stalk
2	c	Water
1	tb	Sugar
3	tb	Soy sauce

INSTRUCTIONS

1. Prepare fish as in steps 1 and 2 of "Basic Braised Soy Fish".
2. Mince or grind pork and mince scallion; then combine with cornstarch,
soy sauce, sherry and sugar. Extract ginger juice and blend in. Stuff
mixture into fish cavity.
3. In a large, deep pan, heat oil until nearly smoking. Add fish and brown
on both sides. Remove fish; drain oil from pan.
4. Crush garlic; mince ginger root; cut leek in 1/2-inch sections. Then add
to pan with water and remaining sugar and soy sauce; bring to a boil.
5. Return fish and simmer, covered, 20 minutes. Carefully turn fish over
and simmer, covered, 10 minutes more.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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