| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Fish filets |
| 1 |
sm |
Onion |
| 1 |
|
Or |
| 2 |
|
Whole scallions |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 6 |
c |
Stock |
| 1 |
ts |
Salt |
| 1 |
tb |
Soy sauce |
INSTRUCTIONS
1. Cut fish fillets in 1-inch squares. Slice onion thin. Mince
scallions.
2. Combine cornstarch, soy sauce and sherry. Add to fish and toss to
coat.
3. Bring stock to a boil. Add onion, salt and remaining soy sauce; then
add fish. Simmer, uncovered, 5 to 7 minutes. Garnish with scallions.
VARIATIONS: In step 3, add with fish, half a head of lettuce, cut in
strips.
In step 3, add with onion 1/2 cup carrots and 1/2 cup celery, both
diced, and simmer, covered, until nearly done (about 15 minutes) before
adding seasoning and fish. Or add 1/2 cup each mushrooms, water chestnuts
and bamboo shoots, all diced, and simmer, covered, 5 minutes before adding
seasoning and fish.
In step 3, omit onion, salt and soy sauce; add 3 dried black mushrooms
(soaked), shredded; 1/4 pound peastarch noodles (soaked); 1 Piece dried
tangerine peel (soaked); and 1 teaspoon fresh gingerroot, shredded. Bring
to a boil before adding fish. Stir in salt at the end of step 3.
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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