Recipe - Braised Squash With Fish

2 (up to)
3 pound Chinese squash
3 (up to)
4 tablespoon Oil
2 tablespoon Soy sauce
1 tablespoon Sherry
Three fourths cup Water
One half teaspoon Salt
Chinese parsley

FISH MIXTURE
Three fourths (up to)
1 pound Fish fillets
1 teaspoon Cornstarch
1 teaspoon Salt
One half teaspoon Sugar
2 tablespoon Water

1. Prepare Fish Mixture below.

2. Cut squash in 3/4inch slices and spread each evenly with the fish
mixture.

3. Heat oil. Add squash, fishside down, and brown lightly over medium
heat.

4. Meanwhile combine soy sauce, sherry, water and salt. Add to pan and
bring to a boil. Then simmer, covered, until squash is tender (20 to 30
minutes). Garnish with Chinese parsley and serve. VARIATION: In step 3,
instead of panfrying squash, deepfry, fishside up, basting with hot oil
until golden. Then pick up step 4. FISH MIXTURE:

1. Mince fish.

2. Blend in the remaining ingredients. VARIATION: Add to minced fish 6
almonds, blanched and chopped; 2 tablespoons smoked ham, and 1 scallion
stalk, both minced.

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