| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | Fish | 4 | Servings |
INGREDIENTS
| 1 | 2-lb fish | |
| 2 | Cakes bean curd | |
| 1 | Scallion stalk | |
| 2 | Or | |
| 3 | Fresh ginger root | |
| 4 | Or | |
| 5 | T | Oil |
| 1 | T | Soy sauce |
| 2 | T | Sherry |
| 1/2 | c | Water |
| 1/2 | t | Salt |
INSTRUCTIONS
Cut fish crosswise into 2 to 3 inch steaks. Wipe dry. Cut each bean curd cake in 9 cubes; cut scallion in 1-inch sections. Mince ginger root. Heat oil until nearly smoking. Brown fish steaks quickly on both sides. Add soy sauce, sherry, water, salt, minced ginger root and scallion. Bring to a boil; then simmer, covered, 10 minutes. Add bean curd cubes. Simmer, covered, until fish is done (5 to 10 minutes more). 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: 414
Calories From Fat: 231
Total Fat: 26g
Cholesterol: 17.9mg
Sodium: 1074mg
Potassium: 136.4mg
Carbohydrates: 29g
Fiber: <1g
Sugar: <1g
Protein: 14.3g