Gourmet Stuffed Fish Recipe
Ingredients
| 1 3-lb. carp | ||
| Mushrooms | 1/3 Cup (16 tbs), chopped | |
| 1/2 cup chopped cooked shrimp | ||
| Ham | 1/8 Pound, smoked | |
| Water chestnuts | 6 , diced | |
| Parsley | 1 Teaspoon, minced | |
| Scallions | 1/4 Cup (16 tbs), minced | |
| Pepper | 1/4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ice water | 2 Teaspoon | |
| Vegetable oil | 1/3 Cup (16 tbs) | |
| Cornstarch | 1/2 Cup (16 tbs) | |
| Soy sauce | 1 Teaspoon | |
| Sherry | 2 1/2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Ginger root | 2 Teaspoon, minced | |
| Warm water | 1/2 Cup (16 tbs) | |
Directions
Have fish split and boned, head removed.
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.
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.
Chef
