Ham Stuffed Bass Recipe
Summary
Preparation Time45 MinCooking Time30 Min
Ready In1 Hr 15 MinDifficulty LevelEasy
Health IndexHealthyServings6
Interest GroupEveryday
Ingredients
| Snapper | 1 | |
| Chinese mushrooms | 1/3 Cup (16 tbs), dried | |
| Chinese Dried Shrimp- 6no or Cooked Shrimp- 1/2 cup | ||
| Ham | 1/8 pound, smoked | |
| Water chestnuts | 1 , diced | |
| Parsley | 1 Tablespoon, minced | |
| Scallions | 1/4 Cup (16 tbs), minced | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Ice water | 2 Tablespoon | |
| Oil | 1 Cup (16 tbs) | |
| Cornstarch | 1/2 Cup (16 tbs) | |
| Soy sauce | 1 Tablespoon | |
| Sherry | 2 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Ginger root | 2 Teaspoon, minced | |
| Water | 1/2 Cup (16 tbs) | |
Directions
GETTING READY
1) Split the fish and debone, remove the head.
2) Remove the meat of the fish carefully with tearing the skin.
3) If dried mushroom and shrimp are used, soak them in lukewarm water for 15 minutes.
4) Drain the mushrooms and shrimps.
MAKING
5) Chop the fish meat, mushrooms and shrimps.
6) In a bowl, mix the fish, mushrooms, shrimps, ham, water chestnuts, parsley, scallions, salt, pepper, ice water, 1 tablespoon oil and 1 tablespoon cornstarch.
7) Mix well spread on the inner side of the fish skin and form into a mound.
8) Cover with the other side of the fish skin and press edges together.
9) Secure with toothpick if necessary.
FINALIZING
10) Dip the fish in remaining cornstarch.
11) In a wok heat the remaining oil and brown fish on both sides.
12) In a bowl, mix together the soy sauce, sherry, sugar, ginger and water.
13) Pour the soy sauce mixture over the fish, cover and simmer for 20 minutes.
14) Turn the fish once while cooking.
SERVING
15) Serve the fish carefully on a warm serving platter and pour the sauce over it.
1) Split the fish and debone, remove the head.
2) Remove the meat of the fish carefully with tearing the skin.
3) If dried mushroom and shrimp are used, soak them in lukewarm water for 15 minutes.
4) Drain the mushrooms and shrimps.
MAKING
5) Chop the fish meat, mushrooms and shrimps.
6) In a bowl, mix the fish, mushrooms, shrimps, ham, water chestnuts, parsley, scallions, salt, pepper, ice water, 1 tablespoon oil and 1 tablespoon cornstarch.
7) Mix well spread on the inner side of the fish skin and form into a mound.
8) Cover with the other side of the fish skin and press edges together.
9) Secure with toothpick if necessary.
FINALIZING
10) Dip the fish in remaining cornstarch.
11) In a wok heat the remaining oil and brown fish on both sides.
12) In a bowl, mix together the soy sauce, sherry, sugar, ginger and water.
13) Pour the soy sauce mixture over the fish, cover and simmer for 20 minutes.
14) Turn the fish once while cooking.
SERVING
15) Serve the fish carefully on a warm serving platter and pour the sauce over it.
Chef
