Recipe - Fish Filets With Winter Salad

One half pound Fish filets
1 small Onion
1 Or
2 Whole scallions
1 tablespoon Cornstarch
1 tablespoon Soy sauce
1 tablespoon Sherry
6 cup Stock
1 teaspoon Salt
1 tablespoon Soy sauce

1. Cut fish fillets in 1inch squares. Slice onion thin. Mince
scallions.

2. Combine cornstarch, soy sauce and sherry. Add to fish and toss to
coat.

3. Bring stock to a boil. Add onion, salt and remaining soy sauce; then
add fish. Simmer, uncovered, 5 to 7 minutes. Garnish with scallions.

VARIATIONS: In step 3, add with fish, half a head of lettuce, cut in
strips.

In step 3, add with onion One half cup carrots and One half cup celery, both
minced , and simmer, covered, until nearly done (about 15 minutes) before
adding seasoning and fish. Or add One half cup each mushrooms, water chestnuts
and bamboo shoots, all minced , and simmer, covered, 5 minutes before adding
seasoning and fish.

In step 3, omit onion, salt and soy sauce; add 3 dried black mushrooms
(soaked), shredded; One fourth pound peastarch noodles (soaked); 1 Piece dried
tangerine peel (soaked); and 1 teaspoon fresh gingerroot, shredded. Bring
to a boil before adding fish. Stir in salt at the end of step 3.

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