Braised squash with fish

8 Servings

Ingredients

QuantityIngredient
2-(up to)
3poundsChinese squash (up to)
4tablespoonsOil
2tablespoonsSoy sauce
1tablespoonSherry
¾cupWater
½teaspoonSalt
Chinese parsley (up to)
1poundsFish fillets
1teaspoonCornstarch
1teaspoonSalt
½teaspoonSugar
2tablespoonsWater

Directions

FISH MIXTURE

1. Prepare Fish Mixture below.

2. Cut squash in ¾-inch slices and spread each evenly with the fish mixture.

3. Heat oil. Add squash, fish-side down, and brown lightly over medium heat.

4. Meanwhile combine soy sauce, sherry, water and salt. Add to pan and bring to a boil. Then simmer, covered, until squash is tender (20 to 30 minutes). Garnish with Chinese parsley and serve. VARIATION: In step 3, instead of pan-frying squash, deep-fry, fish-side up, basting with hot oil until golden. Then pick up step 4. FISH MIXTURE: 1. Mince fish.

2. Blend in the remaining ingredients. VARIATION: Add to minced fish 6 almonds, blanched and chopped; 2 tablespoons smoked ham, and 1 scallion stalk, both minced.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .