Steamed Eggs And Fish Fillets
|Fillet sole||1⁄2 Pound|
|Green pepper||1 Tablespoon|
|Stock||1⁄2 Cup (8 tbs)|
1. Sliver fish fillets (or cut against the grain in 3/4 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 done (30 to 40 minutes).