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Braised Whole Fish With Shrimp Sauce

Category: Oriental

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

2 Dry Shiitake mushrooms
1 tbsp Soy sauce
1 tbsp Shao Hsing wine OR dry sherry
1 tsp Cornstarch
1/4 lb Medium shrimp, peeled, deveined and minced
1 Whole Cleaned fish, scaled if necessary OR
1 1/2 lb Fish fillets or steak
Salt and pepper (optional)
1 tbsp To 2 tb Cornstarch
2 tbsp Salad oil
1 tbsp Shredded or minced fresh ginger
1/2 cup Low-salt chicken broth
1 tbsp Soy sauce or bean sauce
1 tsp Corn starch, mixed with 2 teaspoons water
3 Green onions, thinly slice on a sharp diagonal (garnish)

Instructions:

Soak mushrooms in warm water until caps are tender, 15 to 30 minutes;
drain. Gently squeeze water from mushrooms then cut off and discard
stems; thinly slice caps. Set aside. In a small bowl, combine 1
tablespoon soy sauce, wine and cornstarch. Add shrimp and stir to
coat. Set aside.

Sprinkle fish lightly with salt and pepper; dredge in cornstarch and
shake off excess or lightly sprinkle with cornstarch (fish does not
need to be completely coated). Place a wide frying pan (preferably
with a non-stick surface) over medium-high heat. Add 1 tablespoon of
the oil; swirl to coat surface. Add fish (skin side up if using
fillets); cover and cook until golden brown on bottom, about 3
minutes. carefully turn fish over and repeat to brown other side.
Remove fish and set aside.

Add the remaining tablespoon of oil to the pan. Add ginger and cook,
stirring, until fragrant, about 10 seconds. Add shrimp and stir until
shrimp are opaque and separated, about 1 minute. Add mushrooms, broth
and soy sauce and cook for 30 seconds. Add cornstarch solution and
stir until sauce boils and thickens. Return fish to pan and spoon
sauce over fish. Cover and simmer until center of fish at thickest is
just opaque, about 3 to 5 minutes. Transfer fish to platter; pour
sauce over fish. Garnish with green onions. Serves 4.

Per serving: 294 Calories, 31 g Protein, 7 g Carbohydrates, 2 g
Saturated Fat, 5 g Monounsaturated Fat, 7 g Polyunsaturated Fat, .7
Omega-3 Fat, 109 mg Cholesterol, 668 mg Sodium

SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 3/93