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Stuffed Fish

Flavors.of.Asia's picture
Ingredients
  Carp fish/Bass / snapper 3 Pound
  Chinese dried mushroom/1/3 cup fresh mushrooms 6 , chopped
  Chinese dried shrimp/0.5 cup cooked shrimp 6 , chopped
  Diced smoked ham 1⁄8 Pound
  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

Have the fish split and boned, head removed.
Scrape the meat of the fish away from the skin carefully, so as not to tear the skin.
Spread the skin on a flat surface.
Chop the fish very fine.
If dried mushrooms and shrimp are used, soak them in lukewarm water for 15 minutes.
Drain and chop.
Combine the 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 the fish skin and form into a mound.
Cover with other side of the skin and press edges together.
Fasten with toothpicks if necessary.
Dip fish in remaining cornstarch.
Heat the remaining oil in a skillet and brown fish on both sides.
Mix together the soy sauce, sherry, sugar, ginger, and water.
Pour over the fish.
Cover and cook over low heat 20 minutes, turning the fish once.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Fried
Interest: 
Everyday
Servings: 
6

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