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Ingredientes
- 2 x -(up to)
- 3 lb Chinese squash
- 3 x -(up to)
- 4 Tbsp. Oil
- 2 Tbsp. Soy sauce
- 1 Tbsp. Sherry
- 3/4 c. Water
- 1/2 tsp Salt Chinese parsley
- 3/4 x -(up to)
- 1 lb Fish fillets
- 1 tsp Cornstarch
- 1 tsp Salt
- 1/2 tsp Sugar
- 2 Tbsp. Water
Direcciones
- 1. Prepare Fish Mix below.
- 2. Cut squash in 3/4-inch slices and spread each proportionately with the fish mix.
- 3. Heat oil. Add in squash, fish-side down, and brown lightly over medium heat.
- 4. Meanwhile combine soy sauce, sherry, water and salt. Add in to pan and bring to a boil. Then simmer, covered, till squash is tender (20 to 30 min). Garnish with Chinese parsley and serve. VARIATION: In step 3, instead of pan-frying squash, deep-fry, fish-side up, basting with warm oil till golden brown. Then pick up step 4. FISH Mix:
- 1. Mince fish.
- 2. Blend in the remaining ingredients. VARIATION: Add in to chopped fish 6 almonds, blanched and minced; 2 Tbsp. smoked ham, and 1 scallion stalk, both chopped.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 8 servings | |
| Calories 149 | |
| Calories from Fat 75 | 50% |
| Total Fat 8.46g | 11% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 36mg | 12% |
| Sodium 714mg | 30% |
| Potassium 626mg | 18% |
| Total Carbs 6.54g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.03g | 3% |
| Protein 12.42g | 20% |
