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Gourmet Stuffed Fish Recipe
|Chopped fresh mushrooms||1⁄3 Cup (5.33 tbs)|
|Chopped cooked shrimp||1⁄2 Cup (8 tbs)|
|Diced smoked ham||1⁄8 Pound|
|Water chestnuts||6 , diced|
|Minced parsley||1 Teaspoon|
|Minced scallions||1⁄4 Cup (4 tbs)|
|Ice water||2 Teaspoon|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Cornstarch||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Teaspoon|
|Sherry||2 1⁄2 Teaspoon|
|Minced ginger root||2 Teaspoon|
|Warm water||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2907 Calories from Fat 1388
% Daily Value*
Total Fat 156 g239.8%
Saturated Fat 26.3 g131.6%
Trans Fat 0 g
Cholesterol 928 mg
Sodium 3650.1 mg152.1%
Total Carbohydrates 91 g30.3%
Dietary Fiber 3.2 g12.7%
Sugars 6.3 g
Protein 263 g526.8%
Vitamin A 21.6% Vitamin C 58.8%
Calcium 59.3% Iron 107.6%
*Based on a 2000 Calorie diet
Skin fish carefully, reserving skin.
Spread skin on flat surface.
Chop fish very fine; combine fish, mushrooms, shrimp, ham, water chestnuts, parsley, scallions, salt, pepper, ice water, 1 tablespoon oil, and 1 tablespoon cornstarch.
Mix well; spread on one side of fish skin and form into a mound.
Cover with the other side of the skin and press edges together; fasten with toothpicks.
Dip fish in remaining cornstarch.
Heat remaining oil in skillet and brown fish on both sides.
Mix together the soy sauce, sherry, sugar, gingerroot and warm water.
Pour over fish.
Cover and simmer 20 minutes, turning fish once.