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Yunnan Fish Casserole

Updated on March 25, 2013
Yunnan Fish Casserole
Yunnan Fish Casserole

Autumn best Yunnan Fish Casserole

Ingredients

  • 2-3 500g carp (bream, mullet )
  • 1 teaspoon salt
  • 4 dried mushrooms (soaked for 15 minutes and stems removed)
  • 1 pair pork trotters
  • 1/2 breakfast cup bamboo-shoots
  • 90g bacon (or ham)
  • 2 tablespoons vegetable oil
  • 1 clove garlic ( crushed)
  • 2 slices root ginger (chopped)
  • 1 medium onion (sliced)
  • 250g celery (cut in 1 in. segments)
  • 2 cakes bean curd (cut into 1 in. squared)
  • 1 teaspoon dried shrimps
  • 600ml chicken broth
  • 2 tablespoons soya sauce
  • 2 tablespoons sherry
  • 1/4 teaspoon pap per
  • 1/2 chicken cube

Method

  1. Clean the fish thoroughly and rub with salt inside and out.
  2. Simmer trotters gently in 1 1/2 pints water for 11/4 hours.
  3. Slice the trotters and the bacon into slices 2 ins. × 1 in. × 1/4 in.
  4. Add mushrooms and bamboo shoots and continue to simmer for 20 minutes.
  5. Heat oil in large casserole.
  6. Add garlic, ginger and onion.
  7. Stir-fry together for 11/2 minutes.
  8. Lay the fish in the oil and fry for 2 minutes on each side.
  9. Add celery, bean curd, dried shrimps and chicken broth,soya sauce, sherry,pepper and the chicken cube.
  10. Bring to the boil, add the trotters, mushrooms, bamboo-shoots, and bacon and cover the casserole.
  11. Cook in an oven per-heated to 375°F, gas5, for half an hour.
  12. Serve in the casserole.

#Chinese dried mushrooms is the best. The best ingredients could be obtained during autumn. When using fish please take extra care to use fresh fish to obtain the authentic taste.


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