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Gourmet Stuffed Fish

  Carp 3 Pound
  Chopped fresh mushrooms 1⁄3 Cup (5.33 tbs)
  Chopped cooked shrimp 1⁄2 Cup (8 tbs)
  Diced smoked ham 1⁄8 Pound
  Water chestnuts 6 , diced
  Minced parsley 1 Teaspoon
  Minced scallions 1⁄4 Cup (4 tbs)
  Pepper 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Ice water 2 Teaspoon
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Cornstarch 1⁄2 Cup (8 tbs)
  Soy sauce 1 Teaspoon
  Sherry 2 1⁄2 Teaspoon
  Sugar 1 Teaspoon
  Minced ginger root 2 Teaspoon
  Warm water 1⁄2 Cup (8 tbs)

Have fish split and boned, head removed.
Skin fish carefully, reserving skin.
Spread skin on flat surface.
Chop fish very fine; combine fish, mushrooms, shrimp, ham, water chestnuts, parsley, scallions, salt, pepper, ice water, 1 tablespoon oil, and 1 tablespoon cornstarch.
Mix well; spread on one side of fish skin and form into a mound.
Cover with the other side of the skin and press edges together; fasten with toothpicks.
Dip fish in remaining cornstarch.
Heat remaining oil in skillet and brown fish on both sides.
Mix together the soy sauce, sherry, sugar, gingerroot and warm water.
Pour over fish.
Cover and simmer 20 minutes, turning fish once.

Recipe Summary

Main Dish

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