STEAMED EGGS AND FISH FILLETS

Steamed Eggs And Fish Fillets image

Number Of Ingredients 8

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1/2 pound sole filet
cornstarch
1 tablespoon green pepper
1 stalk scallion
1 tablespoon oil
1/2 cup Stock, Chicken or favorite stock
3 eggs
1/2 teaspoon salt

Steps:

1. Sliver fish fillets (or 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 do not boil) stock. Beat eggs very lightly. Slowly stir in stock, add salt then pour over fish. 4. Steam over low heat until done (30 to 40 minutes). See HOW-TO, _Steaming. Serve right in the steaming dish. VARIATIONS: * For the oil, substitute chicken fat. * For the sale, substitute pike, skinned and diced. In step 2, add 1 tablespoon smoked ham, minced. (This dish is called Fish Swimming in a Golden Pond.) * In step 3, add to the egg mixture either 1 teaspoon ginger juice or a pinch of cinnamon. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves