INGREDIENTS

INSTRUCTIONS

(1)  Scrape off scales; remove intestines and gills from red snapper
leaving head, tail and fins. Make 3-4 deep slits on front and back of
fish and sprinkle with salt and pepper. (2) Add seasonings to ground
beef and mix well. (3) Place filling (2) into spaces where deep slits
were made on front and back of fish and steam fish in steamer for
about 15 minutes. (4) Separate egg whites and yolks and beat. Make
thin egg white and yolk sheets in frying pan and shred them into
pieces 1-1/2 inches long. Cut leaves off watercress and cut stems  into
pieces 1-1/2 inches long and pan fry. Soak mushrooms in warm  water for
6 minutes and clean well. Shred mushrooms and pan-fry,  seasoning with
salt and pepper. Shred red pepper and pan-fry. (5)  Wash fresh garland
chrysanthemum and cut into desired length. Crack  gingko nuts to remove
shell. Roast in lightly greased pan until they  turn green. Peel off
skin. (6) Arrange each prepared foods (egg yolk,  egg white, mushroom,
watercress, red pepper) atractively on fish.  Steam decorated fish in
steamer for 3 minutes or bake in oven until  fish is cooked. Transfer
decorated fish to serving dish and garnish.  With garland chrysanthemum
and roasted gingko nuts.  by Jong Joung Lee  From <Korean Cooking --
Fish, Clam and Oyster Dishes>.  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: 178
Calories From Fat: 79
Total Fat: 8.7g
Cholesterol: 111.6mg
Sodium: 2447mg
Potassium: 440.2mg
Carbohydrates: 16.6g
Fiber: 2.9g
Sugar: 4.1g
Protein: 10.1g