| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains |
Chinese |
Chinese, Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
|
Dry Shiitake mushrooms |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Shao Hsing wine OR dry sherry |
| 1 |
ts |
Cornstarch |
| 1/4 |
lb |
Medium shrimp, peeled, deveined and minced |
| 1 |
|
Whole Cleaned fish, scaled if necessary OR |
| 1 1/2 |
lb |
Fish fillets or steak |
|
|
Salt and pepper (optional) |
| 1 |
tb |
To 2 tb Cornstarch |
| 2 |
tb |
Salad oil |
| 1 |
tb |
Shredded or minced fresh ginger |
| 1/2 |
c |
Low-salt chicken broth |
| 1 |
tb |
Soy sauce or bean sauce |
| 1 |
ts |
Corn starch, mixed with 2 teaspoons water |
| 3 |
|
Green onions, thinly slice on a sharp diagonal (garnish) |
INSTRUCTIONS
Soak mushrooms in warm water until caps are tender, 15 to 30 minutes;
drain. Gently squeeze water from mushrooms then cut off and discard stems;
thinly slice caps. Set aside. In a small bowl, combine 1 tablespoon soy
sauce, wine and cornstarch. Add shrimp and stir to coat. Set aside.
Sprinkle fish lightly with salt and pepper; dredge in cornstarch and shake
off excess or lightly sprinkle with cornstarch (fish does not need to be
completely coated). Place a wide frying pan (preferably with a non-stick
surface) over medium-high heat. Add 1 tablespoon of the oil; swirl to coat
surface. Add fish (skin side up if using fillets); cover and cook until
golden brown on bottom, about 3 minutes. carefully turn fish over and
repeat to brown other side. Remove fish and set aside.
Add the remaining tablespoon of oil to the pan. Add ginger and cook,
stirring, until fragrant, about 10 seconds. Add shrimp and stir until
shrimp are opaque and separated, about 1 minute. Add mushrooms, broth and
soy sauce and cook for 30 seconds. Add cornstarch solution and stir until
sauce boils and thickens. Return fish to pan and spoon sauce over fish.
Cover and simmer until center of fish at thickest is just opaque, about 3
to 5 minutes. Transfer fish to platter; pour sauce over fish. Garnish with
green onions. Serves 4.
Per serving: 294 Calories, 31 g Protein, 7 g Carbohydrates, 2 g Saturated
Fat, 5 g Monounsaturated Fat, 7 g Polyunsaturated Fat, .7 Omega-3 Fat, 109
mg Cholesterol, 668 mg Sodium
SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 3/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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