| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Chinese |
Fish |
8 |
Servings |
INGREDIENTS
| 4 |
|
Dried shrimp |
| 4 |
|
Dried black mushrooms |
| 1 |
|
(3-lb) fish |
| 1/8 |
lb |
Smoked ham |
| 6 |
|
Water chestnuts |
| 3 |
|
Scallion stalks |
| 2 |
|
Sprigs Chinese parsley |
| 2 |
tb |
Ice water |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Oil |
| 2 |
ts |
Cornstarch |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 4 |
tb |
Oil |
INSTRUCTIONS
1. Separately soak dried shrimp and dried mushmoms.
2. Hold fish by the tail. With a sharp knife, cut the flesh away from the
bone, working along the spine from tail to head. (Discard head and bones.)
Then, using a spoon or knife, scrape the flesh away from the skin, taking
care not to tear the skin. Keep both halves of the fish skin intact and lay
them out flat.
3. Mince fish flesh with ham, water chestnuts, scallions, parsley, soaked
shrimp and mushrooms. Then blend with ice water, soy sauce, oil,
cornstarch, sugar, salt and pepper.
4. Pile mixture onto one fish skin and shape it to the form of the skin,
leaving about a 1/2-inch margin. Top with the second skin. Press edges of
the skins together or fasten with toothpicks.
5. Heat remaining oil. Cook stuffed fish skin 1 to 2 minutes, on each side,
over high heat. Then cook, on each side, over medium heat until golden.
NOTE: Use carp, bass or red snapper. VARIATION: Instead of pan-frying as in
step 5, simmer the fish. Dredge lightly in cornstarch at the end of step 4.
Then simmer, covered, 20 minutes in a mixture of 1/2 cup water, 1
tablespoon sugar, 1 tablespoon soy sauce, 2 tablespoons sherry, and 1 to 2
slices fresh ginger root, 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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