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Hong Kong Plaice (Flounder)

Chinese.wok's picture
This Hong Kong Plaice (Flounder) is a delicious dish that is definitely sure to win a few hearts over. The mixture of the fish ad vegetables in a thick gravy is sumptous and filling. Perfect for your weekend luncheon, the Hong Kong Plaice is not to be missed
  Scallions 3
  Celery stick 1
  Water chestnuts 2 Ounce
  Cucumber piece 2 Inch
  Mushrooms 2 Ounce
  Bamboo shoots 2 Ounce
  Oil 1 Tablespoon
  Fish stock/Water 3⁄4 Cup (12 tbs)
  Flounder fillets 1⁄2 Pound
  Sherry 1 Tablespoon
  Black pepper 1 Pinch
  Cornstarch 1 Teaspoon
  Water 1 Tablespoon
  Soy sauce 1 Tablespoon

Wash and finely chop the spring onions (scallions); shred the celery; thinly slice the chestnuts and cucumber; chop the mushrooms and shred the bamboo shoots.
Heat the oil in a shallow pan, add the vegetables and fry over fierce heat for 2-3 minutes, stirring all the time.
Add the stock or water, bring to the boil and simmer for 1 minute.
Remove to a hot plate.
Cut the fish into strips about 2 inches long.
Put in a greased pan with the sherry and pepper and add the vegetables.
Mix the cornflour (cornstarch) to a smooth paste with the water and soy sauce, add to the pan and stir over low heat until slightly thickened.

Recipe Summary

Difficulty Level: 
Side Dish

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