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Fish in Mixed Variety ( Chinese)
Submitted by daybreak
03/18/2007
03/18/2007
| an oriental fish recipe
Servings: 3 | |
| Ingredients: small or medium sized fish ( about 1-2/3 lbs.) (A) 1 Tbsp. cooking wine or sherry 1 tsp. salt 2 green onions, cut into 8 pieces 3 pre-softened bite-size black mushrooms 12 slices lean meat; pork. beef, chicken 12 slices bamboo shoot 1 Tbsp. cooking wine or sherry (B) 1 cup stick or water 1 Tbsp. sugar 4 Tbsp. soy sauce (C) Mix: 1/2 Tbsp. cornflour 1 Tbsp. water 4 Tbsp. oil found at http://www.fresh-seafood.net/ |
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| Instructions: Method ................. 1. Scale and clean the fish, if necessary; drain, Mix with (A). Before frying, pat dry. 2, Add 4 Tablespoons oil in Royal Chinese wok and heat. Swirl the oil in the wok to cover the lower two-thirds of the wok. Gradually lower the fish into the wok. Fry the whole fish completely on one side then turn it to completely fry the fish until golden. remove from the wok. 3. Add oil if needed. Stir-fry the onions until fragrant; add the mushroom and lightly stir fry. Add the meat and bamboo shoots and stir-fry. Return the fish to the center of the wok and add (B). Cover and bring to a boil; cook over medium heat for 8 minutes, or until the liquid is reduced to abot 1/2 cup. Transfer the fish to a serving platter. Add mixture (C)to the liquid in the wok; stor then pour over the fish. Serve. |
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