1 lb (450 gm) or flounder turbot fillets 1/2 lb (225 gm) mushrooms, fresh or frozen 1 egg white 1 tbsp wheat flour vegetable oil 2/3 spears of spring onion 6 tbsp fish stock light soy sauce dry sherry parsley root ginger sugar salt | Directions: If you have got large fish fillets, cut them into smaller chunks. Dip fillet in scrambled egg white, bread and fry in oil until crisp. Drain on a paper towel.
In a saucepan put 2 tablespoons of butter, cut mushrooms and spring onion, a dash of grated ginger and 1 tablespoon of grated parsley root. Stir fry the vegetables for 30 minutes. Add 1 teaspoon each salt and sugar, and 1 tablespoon each soy sauce an sherry, add broth. Bring to boil, put fish and stew, over low heat, for 2 minutes. Add 1 tablespoon of butter and serve hot. |
