Braised squash with fish
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | -(up to) | |
| 3 | pounds | Chinese squash (up to) |
| 4 | tablespoons | Oil |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Sherry |
| ¾ | cup | Water |
| ½ | teaspoon | Salt |
| Chinese parsley (up to) | ||
| 1 | pounds | Fish fillets |
| 1 | teaspoon | Cornstarch |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| 2 | tablespoons | Water |
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, .
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