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Ham Stuffed Bass

Flavors.of.Asia's picture
Ingredients
  Snapper/Carp/bass 3 Pound
  Dried chinese mushrooms/1/3 cup numbers fresh mushrooms 6
  Chinese dried shrimp/1/2 cup cooked shrimp 6
  Smoked ham 1⁄8 Pound, diced
  Water chestnuts 6 , diced
  Minced parsley 1 Tablespoon
  Minced scallions 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ice water 2 Tablespoon
  Oil 1 Cup (16 tbs)
  Cornstarch 1⁄2 Cup (8 tbs)
  Soy sauce 1 Tablespoon
  Sherry 2 Tablespoon
  Sugar 1 Tablespoon
  Minced ginger root 2 Teaspoon
  Warm water 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) Split the fish and debone, remove the head.
2) Remove the meat of the fish carefully with tearing the skin.
3) If dried mushroom and shrimp are used, soak them in lukewarm water for 15 minutes.
4) Drain the mushrooms and shrimps.

MAKING
5) Chop the fish meat, mushrooms and shrimps.
6) In a bowl, mix the fish, mushrooms, shrimps, ham, water chestnuts, parsley, scallions, salt, pepper, ice water, 1 tablespoon oil and 1 tablespoon cornstarch.
7) Mix well spread on the inner side of the fish skin and form into a mound.
8) Cover with the other side of the fish skin and press edges together.
9) Secure with toothpick if necessary.

FINALIZING
10) Dip the fish in remaining cornstarch.
11) In a wok heat the remaining oil and brown fish on both sides.
12) In a bowl, mix together the soy sauce, sherry, sugar, ginger and water.
13) Pour the soy sauce mixture over the fish, cover and simmer for 20 minutes.
14) Turn the fish once while cooking.

SERVING
15) Serve the fish carefully on a warm serving platter and pour the sauce over it.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
45 Minutes
Cook Time: 
30 Minutes
Ready In: 
75 Minutes
Servings: 
6

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