Serves: 4
Total Calories: 336

1/4 cup dried shrimp
4 or 5 black, dried mushrooms
1/2 pound frozen fish filet
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon Stock, Chicken or favorite stock
1/4 cup smoked ham
1/2 cup bamboo shoots
1 tablespoon soy sauce
1 tablespoon sherry
1/2 teaspoon sugar
1/4 teaspoon salt
2 teaspoons cornstarch
3 tablespoons water
2 to 3 tablespoons oils or lard
few drops sesame oil

1. Separately soak dried shrimp and mushrooms.

2. Mince fish together with soaked shrimp. Blend in cornstarch, salt and stock. Shape in small cakes.

3. Dice smoked ham, bamboo shoots and soaked mushrooms.

4. In one cup, combine soy sauce, sherry, sugar and remaining salt. In another, blend remaining cornstarch and cold water to a paste.

5. Heat oil. Brown fish cakes lightly on each side over medium heat. Remove to a warm serving platter.

6. Reheat oil, adding more if necessary. Add diced ham and vegetables and stir-fry 2 minutes. Add soy-sherry mixture stir-fry 1 minute more.

7. Stir in cornstarch paste to thicken. Then stir in sesame oil. Pour sauce over fish cakes and serve.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 4
Total Calories: 336
Calories from Fat: 112

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Fish
Basic Braised Soy Fish
Basic Deep-Fried Fish, In Pieces
Basic Deep-Fried Fish, In Pieces: Coatings I
Basic Deep-Fried Fish, In Pieces: Coatings II
Basic Deep-Fried Fish, Whole
Basic Deep-Fried Fish, Whole: Coatings
Basic Fishballs
Basic Steamed Fish
Braised Bitter Melon Stuffed With Minced Fish
Braised Carp In Chicken Fat I
Braised Carp In Chicken Fat II
Braised Fish Steaks And Vegetables
Braised Fish Steaks With Bean Curd
Braised Fish Stuffed With Pork
Braised Fish With Deep-Fried Bean Curd
Braised Soy Fish With Mushrooms And Bamboo Shoots I
Braised Soy Fish With Mushrooms And Bamboo Shoots II
Braised Soy Fish With Oyster Sauce
Braised Soy Fish With Red Dates
Clear-Simmered Fish I
Clear-Simmered Fish II
Clear-Simmered Fish III
Deep-Fried Bean Curd Stuffed With Minced Fish
Deep-Fried Fillets With Egg Whites
Deep-Fried Fish Fillets With Vinegar Sauce
Deep-Fried Fish Rolls With Almonds
Deep-Fried Fish Rolls With Ham And Spanish
Deep-Fried Fish Rolls With Pork
Deep-Fried Fish Sections With Vegetables
Deep-Fried Fish Squares, Szechwan Style
Deep-Fried Fish With Vegetables
Deep-Fried Fishballs And Chinese Cabbage
Deep-Fried Marinated Fish Fillets With Sesame Seeds
Deep-Fried Marinated Fish, In Pieces
Deep-Fried Marinated Sweet-and-Pungent Fish, Whole
Deep-Fried Small Marinated Fish
Deep-Fried Sweet-and-Pungent Fish, Shanghai Style
Fishball Mixture A
Fishball Mixture B
Fishball Mixture C
Fishball Mixture D
Pan-Fried Fish Cakes
Pan-Fried Fish Fillets With Eggs
Pan-Fried Fish Fillets With Pineapple
Pan-Fried Marinated Fish Steaks
Pan-Fried Stuffed Fish Skin
Pan-Fried Sweet-and-Pungent Fish
Pan-Fried Sweet-and-Pungent Fish Steaks
Red-Simmered Fish
Simple Pan-Fried Fish
Steamed Dried Fish
Steamed Fish Topping: Basic
Steamed Fish Topping: Black Bean Sauce I
Steamed Fish Topping: Black Bean Sauce II
Steamed Fish Topping: Brown Bean Sauce I
Steamed Fish Topping: Brown Bean Sauce II
Steamed Fish Topping: Dried Olives
Steamed Fish Topping: Ham
Steamed Fish Topping: Lily Buds I
Steamed Fish Topping: Lily Buds II
Steamed Fish Topping: Mushrooms I
Steamed Fish Topping: Mushrooms II
Steamed Fish Topping: Mushrooms III
Steamed Fish Topping: Shrimp Sauce
Steamed Fish Topping: Tea Melon
Steamed Fish With Subgum Ginger
Steamed Fishballs
Steamed Whitefish Steak
Stir-Fried Fish And Bean Sprouts
Stir-Fried Fish With Lily Buds
Stir-Fried Fish With Vegetables
Stir-Fried Minced Fish and Chinese Turnip