Stirred eggs and fish
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (1-1.5 pound) fish | |
| 1 | slice | Fresh ginger root |
| 1 | Scallion stalk | |
| 3 | Eggs | |
| 2 | tablespoons | Oil |
| 1 | tablespoon | Soy sauce |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Water |
Directions
1. Have whole fish cleaned and scaled. Steam 20 minutes (see "Basic Steamed Fish"). Let cool slightly; remove bones and flake meat coarsely.
2. Mince ginger root and scallion. Beat eggs.
3. Heat oil until smoking. Add fish flakes and stir-fry to coat with oil.
Then quickly stir in ginger, scallion, soy sauce and salt.
4. 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, .