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Name: Braised Soy Fish with Red Dates
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1/2 c Bamboo shoots; 6 Chinese red dates; 1 Garlic; 2 tb Sherry; 1 Lettuce; 1 Scallion stalk; 1 ts Sugar; 2 sl Fresh ginger root; 1 1/2 c Water; 1 tb Soy sauce; 3 dr Sesame oil; more or less; 1/2 c Bacon; 10 Dried black mushrooms; 1/4 c Water chestnuts; 1 ts Salt; Parsley; 1 (2-3 pound) fish; 1/8 ts Pepper

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INGREDIENTS

1/2 c Bamboo shoots
6 Chinese red dates
1 Garlic
2 tb Sherry
1 Lettuce
1 Scallion stalk
1 ts Sugar
2 sl Fresh ginger root
1 1/2 c Water
1 tb Soy sauce
3 dr Sesame oil; more or less
1/2 c Bacon
10 Dried black mushrooms
1/4 c Water chestnuts
1 ts Salt
Parsley
1 (2-3 pound) fish
1/8 ts Pepper

Servings

INSTRUCTIONS

1. Separately soak Chinese red dates and dried mushrooms. 2. Shred bacon, bamboo shoots, water chestnuts, ginger root, soaked dates and mushrooms. Mince scallion stalk; crush garlic. 3. Pick up steps 1, 2 and 4 of "Basic Braised Soy Fish" (see recipe), but add salt and crushed garlic to heated oil before fish. 4. Arrange shredded ingredients and scallion on top of fish in pan. Add water, soy sauce, sherry, sugar, pepper and sesame oil. Bring to a boil; then simmer, covered, 20 minutes. 5. Shred lettuce and arrange on a serving platter. Place fish, with topping intact, on lettuce bed. Garnish with Chinese parsley and serve. VARIATIONS: 1. In step 4, add with shredded ingredients 1/2 teaspoon tangerine peel (soaked), shredded. Omit the sesame oil. 2. When fish is done, transfer to a serving platter, as in step 5; then thicken liquids in saucepan with a cornstarch paste and pour sauce over. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

NOTES

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Braised Soy Fish with Red Dates

1/2 c Bamboo shoots
6 Chinese red dates
1 Garlic
2 tb Sherry
1 Lettuce
1 Scallion stalk
1 ts Sugar
2 sl Fresh ginger root
1 1/2 c Water
1 tb Soy sauce
3 dr Sesame oil; more or less
1/2 c Bacon
10 Dried black mushrooms
1/4 c Water chestnuts
1 ts Salt
 Parsley
1 (2-3 pound) fish
1/8 ts Pepper

1. Separately soak Chinese red dates and dried mushrooms.    2. Shred bacon, bamboo shoots, water chestnuts, ginger root, soaked dates  and mushrooms. Mince scallion stalk; crush garlic.    3. Pick up steps 1, 2 and 4 of "Basic Braised Soy Fish" (see recipe), but  add salt and crushed garlic to heated oil before fish.    4. Arrange shredded ingredients and scallion on top of fish in pan. Add  water, soy sauce, sherry, sugar, pepper and sesame oil. Bring to a boil;  then simmer, covered, 20 minutes.    5. Shred lettuce and arrange on a serving platter. Place fish, with topping  intact, on lettuce bed. Garnish with Chinese parsley and serve. VARIATIONS:    1. In step 4, add with shredded ingredients 1/2 teaspoon tangerine peel  (soaked), shredded. Omit the sesame oil.    2. When fish is done, transfer to a serving platter, as in step 5; then  thicken liquids in saucepan with a cornstarch paste and pour sauce over.    From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded  from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (144g)
Recipe Makes: 8 Servings

Calories: 112
Calories from Fat: 60 (54%)

Amt Per Serving		% DV

	Total Fat 6.7g	9 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 0.9g
Cholesterol 9.5mg		3 %
Sodium 158.1mg		5 %
Potassium 380.1mg		10 %
Total Carbohydrate 10.2g		3 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 7.4g
Protein 3.6g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 112

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