| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Seafood | Chinese | Eggs | 6 | Servings |
INGREDIENTS
| 1 | 1-1.5 pound fish | |
| 1 | Fresh ginger root | |
| 1 | Scallion stalk | |
| 3 | Eggs | |
| 2 | T | Oil |
| 1 | T | Soy sauce |
| 1/2 | t | Salt |
| 2 | T | Water |
INSTRUCTIONS
Have whole fish cleaned and scaled. Steam 20 minutes (see "Basic Steamed Fish"). Let cool slightly; remove bones and flake meat coarsely. Mince ginger root and scallion. Beat eggs. Heat oil until smoking. Add fish flakes and stir-fry to coat with oil. Then quickly stir in ginger, scallion, soy sauce and salt. Add eggs and cook over medium-high heat as in "Basic Stirred Eggs". When eggs just begin to set, add water and continue stirring until eggs are cooked through, but still moist. Serve at once. 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: 80
Calories From Fat: 63
Total Fat: 7.1g
Cholesterol: 93mg
Sodium: 319.2mg
Potassium: 53.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 3.4g