Steamed Eggs and Fish Fillets

6 Servings

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Steamed Eggs and Fish Fillets Ingredients

1/2 lb Fillet of sole	1 tb Oil
Cornstarch	1/2 c Stock
1 tb Green pepper	3 Eggs
1 Scallion stalk	1/2 ts Salt

Instructions for Steamed Eggs and Fish Fillets

1. Sliver fish fillets (or cut against the grain in 3/4-inch 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 "How-to Section". Serve right in the steaming dish. VARIATIONS: 1. For the oil, substitute chicken fat. 2. For the sole, substitute pike, skinned and diced. 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 , ISBN 0-517-65870-4. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: FishCuisine: Uncategorized