A recipe for Cantonese Fish Filling (Dim Sum--See Won Ton Skins). Follow the simple recipe instructions for Cantonese Fish Filling (Dim Sum--See Won Ton Skins) shared by other home cooking experts.
Ingredients
1 1/2 tb Sesame seed oil1 Black or red pepper
1/2 lb Flounder filet, cubed
1 1/2 ts Chicken bouillon
2 Garlic, minced
1 1/2 tb Water
1/2 c Cabbage, chopped fine
1 ts Cornstarch
8 Scallions, chopped
2 qt Stock or water
4 Mushrooms, chopped
2 ts Lemon juice
Directions
Servings: 24 1. Heat 1/2 ts 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 until blended well. 7. Add to flounder mixture in wok. Blend. Simmer until thickened. 8. Remove fish filling from wok to bowl. 9. Assemble won tons and boil.
