Red Cooked Fish With Pork Stuffing
|Dressed pike/Perch/red snapper, with head and tail||2 1⁄2 Pound (Fresh Or Frozen, 1 Piece)|
|Finely chopped onion||2 Tablespoon|
|Ground pork||1⁄4 Pound|
|Homemade chicken broth||2 Cup (32 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Grated ginger root||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Green onions||6 , bias-sliced into 1 1/2-inch lengths|
Thaw fish, if frozen.
To prepare the stuffing, in bowl combine finely chopped onion, the 1 1/2 teaspoons soy sauce, cornstarch, the 1/2 teaspoon gingerroot, and the 1/4 teaspoon sugar.
Add ground pork; mix well.
Score fish with about six diagonal cuts on each side, slicing almost through to the bone.
Sprinkle fish inside and out with salt.
Fill fish cavity with the pork stuffing, patting stuffing to flatten evenly.
Place fish on foil harness or place on greased rack of fish poacher.
Lower into large kettle or fish poacher.
Combine chicken broth, sherry, the 1/4 cup soy sauce, the 1 tablespoon gingerroot, garlic, and the 1 teaspoon sugar.
Pour over fish.
Top fish with green onions.
Cover and simmer 20 minutes or till fish flakes easily when tested with fork and stuffing is done.
Remove fish to serving platter; spoon a little of the cooking liquid over fish.