Cantonese Fish Filling (Dim Sum--See Won Ton Skins)
Yield
24 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
sesame seeds
oil |
|
| 1 | each |
sweet red bell peppers
and black |
|
| 226.8 | g |
flounder fish fillets
cubed |
|
| 7.5 | ml |
chicken broth
|
|
| 2 | each |
garlic
minced |
|
| 23 | ml |
water
|
|
| 118 | ml |
cabbage
chopped fine |
|
| 5 | ml |
cornstarch
|
|
| 8 | each |
scallions, spring or green onions
chopped |
|
| 2 | quarts |
stock
or water |
*
|
| 4 | each |
mushrooms
chopped |
|
| 1E+1 | ml |
lemon juice
|
|
Directions
- 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.
Add to flounder mixture in wok. Blend. Simmer til thickened.
Remove fish filling from wok to bowl. 9. Assemble won tons and boil
