2 dry shiitake mushrooms
1 tbsp soy sauce
1 tbsp shao hsing wine or dry sherry
1 tsp cornstarch
1/4 lb medium shrimp, peeled, deveined and, minced
1 whole cleaned fish, scaled if neces, sary or
1 1/2 lb fish fillets or steak
1 salt and pepper (optional)
1 tbsp to 2 tb cornstarch
2 tbsp salad oil
1 tbsp shredded or minced fresh ginger
1/2 cup low-salt chicken broth
1 tbsp soy sauce or bean sauce
1 tsp corn starch, mixed with 2 teaspoons, water
3 green onions, thinly slice on a sha, rp diagonal (garn
Directions
Soak mushrooms in warm water until caps are tender, 15 to 30 minutes;
drain. Gently squeeze water from mushrooms then cut off and discard
stems; thinly slice caps. Set aside. In a small bowl, combine 1
tablespoon soy sauce, wine and cornstarch. Add shrimp and stir to
coat. Set aside.
Sprinkle fish lightly with salt and pepper; dredge in cornstarch and
shake off excess or lightly sprinkle with cornstarch (fish does not
need to be completely coated). Place a wide frying pan (preferably
with a non-stick surface) over medium-high heat. Add 1 tablespoon of
the oil; swirl to coat surface. Add fish (skin side up if using
fillets); cover and cook until golden brown on bottom, about 3
minutes. carefully turn fish over and repeat to brown other side.
Remove fish and set aside.
Add the remaining tablespoon of oil to the pan. Add ginger and cook,
stirring, until fragrant, about 10 seconds. Add shrimp and stir until
shrimp are opaque and separated, about 1 minute. Add mushrooms, broth
and soy sauce and cook for 30 seconds. Add cornstarch solution and
stir until sauce boils and thickens. Return fish to pan and spoon
sauce over fish. Cover and simmer until center of fish at thickest is
just opaque, about 3 to 5 minutes. Transfer fish to platter; pour
sauce over fish. Garnish with green onions. Serves 4.
Per serving: 294 Calories, 31 g Protein, 7 g Carbohydrates, 2 g
Saturated Fat, 5 g Monounsaturated Fat, 7 g Polyunsaturated Fat, .7
Omega-3 Fat, 109 mg Cholesterol, 668 mg Sodium
SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 3/93
Servings: 4 servings
Braised Whole Fish With Shrimp Sauce Recipe brought to you by Recipe Ideas
Categories: Fish; Sauce; Seafood; Shrimp
The History of Recipes
It is quite feasible to follow the history of written cooking instructions far back into antiquity, in truth as far back as pharonic Egypt, and maybe further still. However, generally, these early cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to experts are a few tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. As we move into The time of the romans 25BC a roman called Apicius wrote some scripts which described recipes cooked by his fellow Romans. In his publication, Apicius tells us how the meals were divided into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the Roman chefs made use of many different spices, including a few that will be familiar to modern cooks such as basil, rue and asafoetida. Later, in the 15th century, people returning from the crusades brought back many new foods and spices from middle-east cuisine, including rosemary and coriander. These new foods and spices led to an outbreak in books on cookery, the majority of which are now in academic collections. By the time we get to the twentieth century, cook books are starting to become popular as a result of higher levels of literacy, people having more leisure time and disposable income. Like it or not, the introduction of TV gave us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like those on this web site. |
We hope you enjoy this Braised Whole Fish With Shrimp Sauce recipe.
