This article was last updated on April 16, 2022
Canada: Oye! Times readers Get FREE $30 to spend on Amazon, Walmart…
USA: Oye! Times readers Get FREE $30 to spend on Amazon, Walmart…
Cantonese Fish Filling
Yield: 24 Servings
Ingredients:
1 1/2 tbsp Sesame seed oil
1 x Black or red pepper
1/2 lb Flounder filet, cubed
1 1/2 tsp Chicken bouillon
2 x Garlic, minced
1 1/2 tbsp Water
1/2 cup Cabbage, chopped fine
1 tsp Cornstarch
8 x Scallions, chopped
2 qt Stock or water
4 x Mushrooms, chopped
2 tsp Lemon juice
Directions:
Heat 1/2 tsp sesame oil in wok over low heat.
Add flounder cubes and garlic and simmer for 5 minutes. Remove.
To wok add rest of oil and cabbage and scallions. Stir-fry three minutes.
Push veggies to side of wok. In center well add mushrooms and lemon juice. Stir-fry one minute.
Return flounder. Add pepper and bouillon. Blend. Simmer two minutes.
Mix cornstarch and water till blended well. Add to flounder mixture in wok. Blend. Simmer till thickened.
Remove fish filling from wok to bowl.
Assemble won tons and boil.
Be the first to comment