Red Cooked Fish
|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|
|Crushed anise seed||1⁄8 Teaspoon|
|Soy sauce||2 Tablespoon|
|Dry sherry||2 Teaspoon|
|Regular strength chicken broth||1⁄2 Cup (8 tbs)|
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.