Steamed eggs and fish fillets
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Fillet of sole |
| Cornstarch | ||
| 1 | tablespoon | Green pepper |
| 1 | Scallion stalk | |
| 1 | tablespoon | Oil |
| ½ | cup | Stock |
| 3 | Eggs | |
| ½ | teaspoon | Salt |
Directions
1. Sliver fish fillets (or cut against the grain in ¾-inch strips).
Dredge them lightly in cornstarch; then arrange in a shallow heatproof dish.
2. Mince green pepper and scallion; sprinkle over fish. Also sprinkle oil over.
3. Heat (but do not boil) stock. Beat eggs very lightly. Slowly stir in stock, add salt; then pour over fish.
4. Steam over low heat until dolle (30 to 40 minutes). See "How-to Section". Serve right in the steaming dish. VARIATIONS: 1. For the oil, substitute chicken fat.
2. For the sole, substitute pike, skinned and diced. In step 2, add 1 tablespoon smoked ham, minced. (This dish is called Fish Swimming in a Golden Pond.)
3. In step 3, add to the egg mixture either 1 teaspoon ginger juice or a pinch of cinnamon.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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