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Cantonese Fish Filling (Dim Sum--See Won Ton Skins)

 

25

Yield

24

servings

Prep

10

min

Cook

30

min

Ready

40

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

1 ½ tablespoons sesame seeds
oil
1 each sweet red bell peppers
and black
½ pound flounder fish fillets
cubed
1 ½ teaspoons chicken broth
*
2 each garlic
minced
1 ½ tablespoons water
½ cup cabbage
chopped fine
1 teaspoon cornstarch
8 each scallions, spring or green onions
chopped
2 quarts stock
or water
*
4 each mushrooms
chopped
2 teaspoons lemon juice

Directions

  1. Heat ½ teaspoons sesame oil in wok over low heat. 2. Add flounder cubes and garlic and simmer for 5 minutes.

Remove. 3. To wok add rest of oil and cabbage and scallions.

Stir-fry three minutes. 4. Push veggies to side of wok.

In center well add mushrooms and lemon juice.

Stir-fry one minute. 5. Return flounder. Add pepper and bouillon.

Blend. Simmer two minutes. 6. Mix cornstarch and water til blended well.

  1. Add to flounder mixture in wok. Blend. Simmer til thickened.

  2. Remove fish filling from wok to bowl. 9. Assemble won tons and boil

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 27g (1.0 oz)
Amount per Serving
Calories 2425% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 40mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 5g
Vitamin A 4% Vitamin C 14%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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