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Ingredientes
- 1/2 lb Fillet of sole
- Â Â Cornstarch
- 1 Tbsp. Green pepper
- 1 x Scallion stalk
- 1 Tbsp. Oil
- 1/2 c. Stock
- 3 x Large eggs
- 1/2 tsp Salt
Direcciones
- 1. Sliver fish fillets (or possibly cut against the grain in 3/4-inch strips).
- Dredge them lightly in cornstarch; then arrange in a shallow heatproof dish.
- 2. Mince green pepper and scallion; sprinkle over fish. Also sprinkle oil over.
- 3. Heat (but don't boil) stock. Beat Large eggs very lightly. Slowly stir in stock, add in salt; then pour over fish.
- 4. Steam over low heat till dolle (30 to 40 min). See "How-to Section". Serve right in the steaming dish. VARIATIONS:
- 1. For the oil, substitute chicken fat.
- 2. For the sole, substitute pike, skinned and diced. In step 2, add in 1 Tbsp. smoked ham, chopped. (This dish is called Fish Swimming in a Golden brown Pond.)
- 3. In step 3, add in to the egg mix either 1 tsp. ginger juice or possibly a healthy pinch of cinnamon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 6 servings | |
| Calories 92 | |
| Calories from Fat 47 | 51% |
| Total Fat 5.22g | 7% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.06g | |
| Cholesterol 122mg | 41% |
| Sodium 325mg | 14% |
| Potassium 189mg | 5% |
| Total Carbs 0.43g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.28g | 0% |
| Protein 10.5g | 17% |
