Braised Soy Fish With Mushrooms And Bamboo Shoots I Recipes

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BRAISED SOY FISH WITH MUSHROOMS AND BAMBOO SHOOTS II



Braised Soy Fish With Mushrooms And Bamboo Shoots II image

Number Of Ingredients 12

6 black, dried mushrooms
1/2 cup bamboo shoots
3 stalks scallion
2 slices fresh ginger root
2 cloves garlic
1 frozen fish filet, , (2 pounds)
1 cup Stock, Chicken or favorite stock
3 tablespoons soy sauce
1 tablespoon sherry
1/2 teaspoon salt
1 cup star anise
1/2 teaspoon sugar

Steps:

  • 1. Soak dried mushrooms. 2. Slice bamboo shoots and soaked mushrooms. Cut scallions in 1/2-inch sections. Mince ginger root crush garlic. 3. Have fish cleaned and scaled, but left whole. Rinse in cold water. Dry well, inside and out, with paper toweling and score on both sides. Sprinkle fish with the salt and let stand 10 minutes. Then coat lightly with flour. Heat oil in a heavy pan until nearly smoking. Gently lower in fish fry over high heat 1 minute on each side, then over medium heat 2 1/2 minutes on each side. Baste continually with hot oil. (To turn fish over, loosen it with the back of a spatula and turn gently. The pan may be removed temporarily from the burner while the fish is being turned.) 4. Add to fish all the vegetables, along with stock, soy sauce, sherry and salt. Bring to a boil then simmer, covered, 5 minutes. 5. Add star anise and sugar. Simmer, covered, 15 minutes more, turning fish once. Serve hot. VARIATION: * In step 4, add 1/4 pound pork with some fat, slivered. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

BRAISED SOY FISH WITH MUSHROOMS AND BAMBOO SHOOTS I



Braised Soy Fish With Mushrooms And Bamboo Shoots I image

Number Of Ingredients 9

4 to 5 black, dried mushrooms
1/3 cup bamboo shoots
1 bunch scallion
2 tablespoons oils
1 frozen fish filet, , (2 pounds)
3/4 cup water
1 tablespoon brown sugar
5 tablespoons soy sauce
1 tablespoon sherry

Steps:

  • 1. Soak dried mushrooms. 2. Slice bamboo shoots and soaked mushrooms. Cut scallions in 2-inch sections. 3. Heat oil. Add scallions, bamboo shoots and mushrooms. Stir-fry 1 to 2 minutes then remove from pan. 4. Have fish cleaned and scaled, but left whole. Rinse in cold water. Dry well, inside and out, with paper toweling and score on both sides. Sprinkle fish with the salt and let stand 10 minutes. Then coat lightly with flour. Heat oil in a heavy pan until nearly smoking. Gently lower in fish fry over high heat 1 minute on each side, then over medium heat 2 1/2 minutes on each side. Baste continually with hot oil. (To turn fish over, loosen it with the back of a spatula and turn gently. The pan may be removed temporarily from the burner while the fish is being turned.) 5. Return vegetables. Add water, sugar, soy sauce and sherry. Bring to a boil then simmer, covered, 5 minutes. 6. Turn heat up to medium and baste fish until all but 1/2 cup of the sauce has evaporated. Serve at once with remaining sauce.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

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