|Salmon fillets/Steaks / fillets of greenland turbot||1 1⁄2 Pound (Thawed If Frozen)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, thinly sliced|
|Mushrooms||1⁄4 Pound, thinly sliced|
|Canned pear shaped tomatoes||14 Ounce (1 Can)|
|Lime juice||1 Tablespoon|
|Medium raw shrimp||1⁄2 Pound, shelled and deveined|
|Sour cream||1 Cup (16 tbs)|
|All purpose flour||2 Tablespoon|
Remove any bone or skin from fish and cut into bite-size pieces; set aside.
Place wok over medium-high heat.
When wok is hot, add butter.
When butter has melted, add onion and stir-fry until limp (about 2 minutes).
Add mushrooms and stir-fry until limp (about 2 minutes).
Add tomatoes (breaking up tomatoes with spatula), salt, Worcestershire, lime juice, and catsup.
Cook, stirring until liquid is reduced to thickness of heavy cream.
Stir in shrimp; cover and simmer for about 1 minute.
Stir in fish and simmer for about 2 minutes.
Blend sour cream with flour until smooth; stir into fish mixture and cook, stirring, just to heat through and thicken (about 1 minute).