Chinese Cantonese Fish Filling Recipe

Cantonese Fish Filling 

Yield: 24 Servings


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


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.

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