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Braised Squash with Fish

2 -(up to) 3 lb Chinese squash
3 -(up to) 4 tb Oil
2 tb Soy sauce
1 tb Sherry
3/4 c Water
1/2 ts Salt
Chinese parsley

Fish Mixture:

3/4 -(up to) 1 lb Fish fillets
1 ts Cornstarch
1 ts Salt
1/2 ts Sugar
2 tb Water

1. Prepare Fish Mixture below.

2. Cut squash in 3/4-inch slices and spread each evenly with the fish mixture.

3. Heat oil. Add squash, fish-side down, and brown lightly over medium heat.

4. Meanwhile combine soy sauce, sherry, water and salt. Add to pan and bring to a boil. Then simmer, covered, until squash is tender (20 to 30 minutes). Garnish with Chinese parsley and serve. VARIATION: In step 3, instead of pan-frying squash, deep-fry, fish-side up, basting with hot oil until golden. Then pick up step 4.

Fish Mixture:

1. Mince fish.

2. Blend in the remaining ingredients. VARIATION: Add to minced fish 6 almonds, blanched and chopped; 2 tablespoons smoked ham, and 1 scallion stalk, both minced.

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