Steamed Sole In Savory Custard
|Filet sole||2 Pound|
|Soy sauce||1 1⁄2 Tablespoon|
|Scallions stalks||2 , chopped fine|
|Green pepper||1⁄4 , chopped fine|
|Chicken stock||1 Cup (16 tbs)|
Cut the filet into 1 inch sections and place in a shallow bowl.
Blend the oil, cornstarch and soy sauce and sprinkle over the fish.
Add the scallion and the green pepper.
Beat the eggs well and add to the stock with the salt.
Mix well and pour over the fish.
Place a rack in a pan and fill up to 2 inches of water.
Place the bowl on the rack and cover the pan.
Steam for 1 hour.
Serve very hot.