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Red Cooked Fish

Flavors.of.Asia's picture
Ingredients
  Water 1⁄4 Cup (4 tbs)
  Chopped dried mushrooms 1⁄4 Cup (4 tbs)
  Fillet sole/Other mild white fish 2 Pound
  Salad oil 1 Tablespoon
  Thin ginger root slices 2 , minced
  Green onion 1 , thinly sliced
  Diced bamboo shoots 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Crushed anise seed 1⁄8 Teaspoon
  Soy sauce 2 Tablespoon
  Dry sherry 2 Teaspoon
  Regular strength chicken broth 1⁄2 Cup (8 tbs)
Directions

Wash the mushrooms well and soak in water about 5 minutes to soften before chopping (then soak in the 1/4 cup water 20 minutes).
Rinse the fish, dry, and lightly score the surfaces about 1 1/2 inches apart.
Heat the oil in a large frying pan and quickly brown both sides of the fillets.
Remove from heat and sprinkle the mushrooms, ginger root, onion, bamboo shoots, salt, and anise seed over the fish.
Add the soy sauce, sherry, and chicken broth, bring the liquid quickly to a boil; then turn heat low, cover the pan, and simmer gently for 5 to 7 minutes, or until fish is tender and flaky.

Recipe Summary

Method: 
Fried

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