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CATEGORY CUISINE TAG YIELD
Seafood, Meats Chinese Fish 4 Servings

INGREDIENTS

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

INSTRUCTIONS

Prepare fish as in steps 1 and 2 of "Basic Braised Soy Fish". 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. In a large, deep pan, heat oil until nearly
smoking. Add fish and brown on both sides. Remove fish; drain oil  from
pan. 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. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 358
Calories From Fat: 211
Total Fat: 23.7g
Cholesterol: 35.4mg
Sodium: 2900.5mg
Potassium: 605.3mg
Carbohydrates: 11.9g
Fiber: <1g
Sugar: 5.5g
Protein: 23g


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