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Steamed Eggs And Fish Fillets

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Ingredients
  Fillet sole 1⁄2 Pound
  Cornstarch 2 Tablespoon
  Green pepper 1 Tablespoon
  Scallion stalks 1
  Oil 1 Tablespoon
  Stock 1⁄2 Cup (8 tbs)
  Eggs 3
  Salt 1⁄2 Teaspoon
Directions

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).

Recipe Summary

Cuisine: 
Chinese
Method: 
Steamed

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