Hong Kong Plaice (Flounder) Recipe
This Hong Kong Plaice (Flounder) is a delicious dish that is definitely sure to win a few hearts over. The mixture of the fish ad vegetables in a thick gravy is sumptous and filling. Perfect for your weekend luncheon, the Hong Kong Plaice is not to be missed
Ingredients
3 scallions
1 stick celery
2 oz water chestnuts
2 inch piece cucumber
2 oz fresh mushrooms
2 oz bamboo shoots
1 tablespoon oil
3/4 cup fish stock or water
1/2 lb flounder fillets
1 tablespoon sherry
Pinch of black pepper
1 teaspoon cornstarch
1 tablespoon water
1 tablespoon soy sauce
Directions
Wash and finely chop the spring onions (scallions); shred the celery; thinly slice the chestnuts and cucumber; chop the mushrooms and shred the bamboo shoots.
Heat the oil in a shallow pan, add the vegetables and fry over fierce heat for 2-3 minutes, stirring all the time.
Add the stock or water, bring to the boil and simmer for 1 minute.
Remove to a hot plate.
Cut the fish into strips about 2 inches long.
Put in a greased pan with the sherry and pepper and add the vegetables.
Mix the cornflour (cornstarch) to a smooth paste with the water and soy sauce, add to the pan and stir over low heat until slightly thickened.
Heat the oil in a shallow pan, add the vegetables and fry over fierce heat for 2-3 minutes, stirring all the time.
Add the stock or water, bring to the boil and simmer for 1 minute.
Remove to a hot plate.
Cut the fish into strips about 2 inches long.
Put in a greased pan with the sherry and pepper and add the vegetables.
Mix the cornflour (cornstarch) to a smooth paste with the water and soy sauce, add to the pan and stir over low heat until slightly thickened.
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