Yield: 4 Servings
Measure | Ingredient |
---|---|
½ pounds | Fish filets |
1 small | Onion |
1 \N | Or |
2 \N | Whole scallions |
1 tablespoon | Cornstarch |
1 tablespoon | Soy sauce |
1 tablespoon | Sherry |
6 cups | Stock |
1 teaspoon | Salt |
1 tablespoon | Soy sauce |
1. Cut fish fillets in 1-inch squares. Slice onion thin. Mince scallions.
2. Combine cornstarch, soy sauce and sherry. Add to fish and toss to coat.
3. Bring stock to a boil. Add onion, salt and remaining soy sauce; then add fish. Simmer, uncovered, 5 to 7 minutes. Garnish with scallions.
VARIATIONS: In step 3, add with fish, half a head of lettuce, cut in strips.
In step 3, add with onion ½ cup carrots and ½ cup celery, both diced, and simmer, covered, until nearly done (about 15 minutes) before adding seasoning and fish. Or add ½ cup each mushrooms, water chestnuts and bamboo shoots, all diced, and simmer, covered, 5 minutes before adding seasoning and fish.
In step 3, omit onion, salt and soy sauce; add 3 dried black mushrooms (soaked), shredded; ¼ pound peastarch noodles (soaked); 1 Piece dried tangerine peel (soaked); and 1 teaspoon fresh gingerroot, shredded. Bring to a boil before adding fish. Stir in salt at the end of step 3.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .