Braised Fish Stuffed With Pork
| 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)
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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