Braised soy fish w/mushroom & bamboo #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Dried black mushrooms | |
| ½ | cup | Bamboo shoots |
| 3 | Scallion stalks | |
| 2 | slices | Fresh ginger root |
| 2 | Cloves garlic | |
| 1 | (2-lb) fish | |
| 1 | cup | Stock |
| 3 | tablespoons | Soy sauce |
| 1 | tablespoon | Sherry |
| ½ | teaspoon | Salt |
| 1 | Clove star anise | |
| ½ | teaspoon | Sugar |
Directions
1. Soak dried mushrooms.
2. Slice bamboo shoots and soaked mushrooms. Cut scallions in ½-inch sections. Mince ginger root; crush garlic.
3. Pick up steps 1, 2 and 4 of Basic Braised Soy Fish (see recipe).
4. Add to fish all the vegetables, along with stock, soy sauce, sherry and salt. Bring to a boil; then simmer, covered, 5 minutes.
5. Add star anise and sugar. Simmer, covered, 15 minutes more, turning fish once. Serve hot. VARIATION: In step 4, add ¼ pound pork with some fat, slivered.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .