Recipe - Stirred Eggs And Fish

1 (11.5 pound) fish
1 sl Fresh ginger root
1 Scallion stalk
3 Eggs
2 tablespoon Oil
1 tablespoon Soy sauce
One half teaspoon Salt
2 tablespoon Water

1. Have whole fish cleaned and scaled. Steam 20 minutes (see "Basic Steamed
Fish"). Let cool slightly; remove bones and flake meat coarsely.

2. Mince ginger root and scallion. Beat eggs.

3. Heat oil until smoking. Add fish flakes and stirfry to coat with oil.
Then quickly stir in ginger, scallion, soy sauce and salt.

4. Add eggs and cook over mediumhigh heat as in "Basic Stirred Eggs". When
eggs just begin to set, add water and continue stirring until eggs are
cooked through, but still moist. Serve at once.

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