Recipe - Braised Fish Stuffed With Pork

1 (2lb) fish
One fourth pound Lean pork
1 Scallion stalk
1 tablespoon Cornstarch
1 tablespoon Soy sauce
1 tablespoon Sherry
1 teaspoon Sugar
1 teaspoon Ginger juice
4 (up to)
5 tablespoon Oil
1 Clove garlic
5 sl Fresh ginger root
1 Leek stalk
2 cup Water
1 tablespoon Sugar
3 tablespoon Soy sauce

1. Prepare fish as in steps 1 and 2 of "Basic Braised Soy Fish".

2. Mince or grind pork and mince scallion; then combine with cornstarch,
soy sauce, sherry and sugar. Extract ginger juice and blend in. Stuff
mixture into fish cavity.

3. In a large, deep pan, heat oil until nearly smoking. Add fish and brown
on both sides. Remove fish; drain oil from pan.

4. Crush garlic; mince ginger root; cut leek in 1/2inch sections. Then add
to pan with water and remaining sugar and soy sauce; bring to a boil.

5. Return fish and simmer, covered, 20 minutes. Carefully turn fish over
and simmer, covered, 10 minutes more.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.