Red Cooked Fish Recipe
Summary
MethodFried
Ingredients
1/4 cup each water and chopped dried mushrooms
2 pounds fillet of sole, or other mild white fish
1 tablespoon salad oil
2 thin slices fresh ginger root, minced
1 green onion, thinly sliced
2 tablespoons diced bamboo shoots
1/2 teaspoon salt
1/8 teaspoon crushed anise seed
2 to 3 tablespoons soy sauce
2 teaspoons dry sherry
1/2 cup regular-strength chicken broth
Directions
Wash the mushrooms well and soak in water about 5 minutes to soften before chopping (then soak in the 1/4 cup water 20 minutes).
Rinse the fish, dry, and lightly score the surfaces about 1 1/2 inches apart.
Heat the oil in a large frying pan and quickly brown both sides of the fillets.
Remove from heat and sprinkle the mushrooms, ginger root, onion, bamboo shoots, salt, and anise seed over the fish.
Add the soy sauce, sherry, and chicken broth, bring the liquid quickly to a boil; then turn heat low, cover the pan, and simmer gently for 5 to 7 minutes, or until fish is tender and flaky.
Rinse the fish, dry, and lightly score the surfaces about 1 1/2 inches apart.
Heat the oil in a large frying pan and quickly brown both sides of the fillets.
Remove from heat and sprinkle the mushrooms, ginger root, onion, bamboo shoots, salt, and anise seed over the fish.
Add the soy sauce, sherry, and chicken broth, bring the liquid quickly to a boil; then turn heat low, cover the pan, and simmer gently for 5 to 7 minutes, or until fish is tender and flaky.
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