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Ingredientes
- 4 x Dry shrimp
- 4 x Dry black mushrooms
- 1 x (3-lb) fish
- 1/8 lb Smoked ham
- 6 x Water chestnuts
- 3 x Scallion stalks
- 2 sprg Chinese parsley
- 2 Tbsp. Ice water
- 1 Tbsp. Soy sauce
- 1 Tbsp. Oil
- 2 tsp Cornstarch
- 1/2 tsp Sugar
- 1/4 tsp Salt
- 1 dsh Pepper
- 4 Tbsp. Oil
Direcciones
- 1. Separately soak dry shrimp and dry mushmoms.
- 2. Hold fish by the tail. With a sharp knife, cut the flesh away from the bone, working along the spine from tail to head. (Throw away head and bones.)
- Then, using a spoon or possibly knife, scrape the flesh away from the skin, taking care not to tear the skin. Keep both halves of the fish skin intact and lay them out flat.
- 3. Mince fish flesh with ham, water chestnuts, scallions, parsley, soaked shrimp and mushrooms. Then blend with ice water, soy sauce, oil, cornstarch, sugar, salt and pepper.
- 4. Pile mix onto one fish skin and shape it to the form of the skin, leaving about a 1/2-inch margin. Top with the second skin. Press edges of the skins together or possibly fasten with toothpicks.
- 5. Heat remaining oil. Cook stuffed fish skin 1 to 2 min, on each side, over high heat. Then cook, on each side, over medium heat till golden brown.
- NOTE: Use carp, bass or possibly red snapper. VARIATION: Instead of pan-frying as in step 5, simmer the fish. Dredge lightly in cornstarch at the end of step 4. Then simmer, covered, 20 min in a mix of 1/2 c. water, 1 Tbsp. sugar, 1 Tbsp. soy sauce, 2 Tbsp. sherry, and 1 to 2 slices fresh ginger root, chopped.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 8 servings | |
| Calories 96 | |
| Calories from Fat 80 | 83% |
| Total Fat 9.03g | 11% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.22g | |
| Cholesterol 10mg | 3% |
| Sodium 277mg | 12% |
| Potassium 73mg | 2% |
| Total Carbs 1.8g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.57g | 0% |
| Protein 2.35g | 4% |
