Title: BRAISED WHOLE FISH WITH SHRIMP SAUCE
Categories: Chinese, Seafood
Yield: 4 servings
2 Dry Shiitake mushrooms
1 tb Soy sauce
1 tb Shao Hsing wine OR dry
-sherry
1 ts Cornstarch
1/4 lb Medium shrimp, peeled,
-deveined and minced
1 Whole Cleaned fish, scaled
-if necessary OR
1 1/2 lb Fish fillets or steak
Salt and pepper (optional)
1 tb To 2 tb Cornstarch
2 tb Salad oil
1 tb Shredded or minced fresh
-ginger
1/2 c Low-salt chicken broth
1 tb Soy sauce or bean sauce
1 ts Corn starch, mixed with 2
-teaspoons water
3 Green onions, thinly slice
-on a sharp diagonal
-(garnish)
Soak mushrooms in warm water until caps are tender, 15
to 30 minutes; drain. Gently squeeze water from
mushrooms then cut off and discard stems; thinly slice
caps. Set aside. In a small bowl, combine 1 tablespoon
soy sauce, wine and cornstarch. Add shrimp and stir to
coat. Set aside.
Sprinkle fish lightly with salt and pepper; dredge in
cornstarch and shake off excess or lightly sprinkle
with cornstarch (fish does not need to be completely
coated). Place a wide frying pan (preferably with a
non-stick surface) over medium-high heat. Add 1
tablespoon of the oil; swirl to coat surface. Add fish
(skin side up if using fillets); cover and cook until
golden brown on bottom, about 3 minutes. carefully
turn fish over and repeat to brown other side. Remove
fish and set aside.
Add the remaining tablespoon of oil to the pan. Add
ginger and cook, stirring, until fragrant, about 10
seconds. Add shrimp and stir until shrimp are opaque
and separated, about 1 minute. Add mushrooms, broth
and soy sauce and cook for 30 seconds. Add cornstarch
solution and stir until sauce boils and thickens.
Return fish to pan and spoon sauce over fish. Cover
and simmer until center of fish at thickest is just
opaque, about 3 to 5 minutes. Transfer fish to
platter; pour sauce over fish. Garnish with green
onions. Serves 4.
Per serving: 294 Calories, 31 g Protein, 7 g
Carbohydrates, 2 g Saturated Fat, 5 g Monounsaturated
Fat, 7 g Polyunsaturated Fat, .7 Omega-3 Fat, 109 mg
Cholesterol, 668 mg Sodium
SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim
Bodle 3/93
