Recipe - Steamed Eggs And Fish Fillets

One half pound Fillet of sole
Cornstarch
1 tablespoon Green pepper
1 Scallion stalk
1 tablespoon Oil
One half cup Stock
3 Eggs
One half teaspoon Salt

1. Sliver fish fillets (or cut against the grain in 3/4inch strips).
Dredge them lightly in cornstarch; then arrange in a shallow heatproof
dish.

2. Mince green pepper and scallion; sprinkle over fish. Also sprinkle oil
over.

3. Heat (but do not boil) stock. Beat eggs very lightly. Slowly stir in
stock, add salt; then pour over fish.

4. Steam over low heat until dolle (30 to 40 minutes). See "Howto
Section". Serve right in the steaming dish. VARIATIONS:

1. For the oil, substitute chicken fat.

2. For the sole, substitute pike, skinned and minced . In step 2, add 1
tablespoon smoked ham, minced. (This dish is called Fish Swimming in a
Golden Pond.)

3. In step 3, add to the egg mixture either 1 teaspoon ginger juice or a
pinch of cinnamon.

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