| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Fish | 6 | Servings |
INGREDIENTS
| 6 | Dried black mushrooms | |
| 1/2 | c | Bamboo shoots |
| 3 | Scallion stalks | |
| 2 | sl | Fresh ginger root |
| 2 | Cloves garlic | |
| 1 | (2-lb) fish | |
| 1 | c | Stock |
| 3 | tb | Soy sauce |
| 1 | tb | Sherry |
| 1/2 | ts | Salt |
| 1 | Clove star anise | |
| 1/2 | ts | Sugar |
INSTRUCTIONS
1. Soak dried mushrooms. 2. Slice bamboo shoots and soaked mushrooms. Cut scallions in 1/2-inch sections. Mince ginger root; crush garlic. 3. Pick up steps 1, 2 and 4 of Basic Braised Soy Fish (see recipe). 4. Add to fish all the vegetables, along with stock, soy sauce, sherry and salt. Bring to a boil; then simmer, covered, 5 minutes. 5. Add star anise and sugar. Simmer, covered, 15 minutes more, turning fish once. Serve hot. VARIATION: In step 4, add 1/4 pound pork with some fat, slivered. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Practice Safe Sex: get Married and be faithful!”