Steamed Eggs And Fish Fillets
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chinese | Eggs | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Fillet of sole |
| Cornstarch | ||
| 1 | T | Green pepper |
| 1 | Scallion stalk | |
| 1 | T | Oil |
| 1/2 | c | Stock |
| 3 | Eggs | |
| 1/2 | t | Salt |
INSTRUCTIONS
Sliver fish fillets (or cut against the grain in 3/4-inch strips). Dredge them lightly in cornstarch; then arrange in a shallow heatproof dish. Mince green pepper and scallion; sprinkle over fish. Also sprinkle oil over. Heat (but do not boil) stock. Beat eggs very lightly. Slowly stir in stock, add salt; then pour over fish. Steam over low heat until dolle (30 to 40 minutes). See "How-to Section". Serve right in the steaming dish. VARIATIONS: For the oil, substitute chicken fat. For the sole, substitute pike, skinned and diced. In step 2, add 1 tablespoon smoked ham, minced. (This dish is called Fish Swimming in a Golden Pond.) In step 3, add to the egg mixture either 1 teaspoon ginger juice or a pinch of cinnamon. 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: 110
Calories From Fat: 56
Total Fat: 6.3g
Cholesterol: 115.4mg
Sodium: 529.2mg
Potassium: 152.5mg
Carbohydrates: 3.4g
Fiber: <1g
Sugar: <1g
Protein: 9.5g