| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood |
Chinese |
Vegetable |
8 |
Servings |
INGREDIENTS
| 2 |
|
-(up to) |
| 3 |
lb |
Chinese squash (up to) |
| 4 |
tb |
Oil |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 3/4 |
c |
Water |
| 1/2 |
ts |
Salt |
|
|
Chinese parsley (up to) |
| 1 |
lb |
Fish fillets |
| 1 |
ts |
Cornstarch |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 2 |
tb |
Water |
INSTRUCTIONS
FISH MIXTURE
1. Prepare Fish Mixture below.
2. Cut squash in 3/4-inch slices and spread each evenly with the fish
mixture.
3. Heat oil. Add squash, fish-side down, and brown lightly over medium
heat.
4. 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:
1. Mince fish.
2. 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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