Stewed Turbot with Mixed Vegetables Recipe

cooking time: 15 minutes

Ingredients

• 1 turbot (4.98 kg.), filleted

• salt and pepper

• flour

• oil

• 15 grams lily petals

• 15 grams preserved parsnips

• 15 grams fresh ginger

• 30 grams mushrooms

• 57 grams pork (lean)

• 15 grams onions

• soy sauce

• 1 teaspoon sugar

• stock to cover

• 1 teaspoon corn flour

• 2 tablespoons cold water

• few drops sesame oil
   

Method

1. Skin the fish, put in a dish, sprinkle with salt and pepper and dredge with flour.
2. Deep fry, in boiling oil, for about 3 minutes.
3. Slice finely the lily petals, preserved parsnips, ginger, mushrooms, pork and onions, and put all these

     ingredients into a pot or pan with a little salt and the soy sauce.
4. Quick fry for 1 minute.
5. Add fish, sugar and stock. Simmer for 10 minutes.
6. Add corn flour diluted with water and sesame oil. Cook for 1 minute and serve.

Variations
Stewed sole with mixed vegetables
As above, substituting sole for turbot.
Stewed plaice with mixed vegetables As above, substituting plaice for sole.

As above, substituting plaice for sole.

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