| 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.
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