| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Seafood | Chinese | Vegetable | 8 | Servings |
INGREDIENTS
| 2 | up to | |
| 3 | lb | Chinese squash |
| 3 | up to | |
| 4 | T | Oil |
| 2 | T | Soy sauce |
| 1 | T | Sherry |
| 3/4 | c | Water |
| 1/2 | t | Salt |
| Chinese parsley | ||
| 3/4 | up to | |
| 1 | lb | Fish fillets |
| 1 | t | Cornstarch |
| 1 | t | Salt |
| 1/2 | t | Sugar |
| 2 | T | Water |
INSTRUCTIONS
Prepare Fish Mixture below. Cut squash in 3/4-inch slices and spread each evenly with the fish mixture. Heat oil. Add squash, fish-side down, and brown lightly over medium heat. Meanwhile combine soy sauce, sherry, water and salt. Add to pan and bring to a boil. Then simmer, covered, until squash is tender (20 to 30 minutes). Garnish with Chinese parsley and serve. VARIATION: In step 3, instead of pan-frying squash, deep-fry, fish-side up, basting with hot oil until golden. Then pick up step 4. FISH MIXTURE: Mince fish. Blend in the remaining ingredients. VARIATION: Add to minced fish 6 almonds, blanched and chopped; 2 tablespoons smoked ham, and 1 scallion stalk, both minced. 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: 171
Calories From Fat: 86
Total Fat: 9.6g
Cholesterol: 23.8mg
Sodium: 2351.2mg
Potassium: 374.1mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: 18.4g