Braised fish stuffed with pork
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (2-lb) fish | |
| ¼ | pounds | Lean pork |
| 1 | Scallion stalk | |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Sherry |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Ginger juice (up to) |
| 5 | tablespoons | Oil |
| 1 | Clove garlic | |
| 5 | slices | Fresh ginger root |
| 1 | Leek stalk | |
| 2 | cups | Water |
| 1 | tablespoon | Sugar |
| 3 | tablespoons | Soy sauce |
Directions
1. Prepare fish as in steps 1 and 2 of "Basic Braised Soy Fish".
2. Mince or grind pork and mince scallion; then combine with cornstarch, soy sauce, sherry and sugar. Extract ginger juice and blend in. Stuff mixture into fish cavity.
3. In a large, deep pan, heat oil until nearly smoking. Add fish and brown on both sides. Remove fish; drain oil from pan.
4. Crush garlic; mince ginger root; cut leek in ½-inch sections. Then add to pan with water and remaining sugar and soy sauce; bring to a boil.
5. Return fish and simmer, covered, 20 minutes. Carefully turn fish over and simmer, covered, 10 minutes more.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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