Cantonese fish filling (dim sum--see won ton skins) Recipe

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Cantonese fish filling (dim sum--see won ton skins)

Artist:	_	Yield:	24
Categories:	Appetizers, Asian, Chinese, Ethnic, Fish, Seafood	Rating:	0
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Ingredients:

1 1/2	tbsp	Sesame seed oil
1		Black or red pepper
1/2	lbs	Flounder filet, cubed
1 1/2	tsp	Chicken bouillon
2		Garlic, minced
1 1/2	tbsp	Water
1/2	cup	Cabbage, chopped fine
1	tsp	Cornstarch
8		Scallions, chopped
2	quart	Stock or water
4		Mushrooms, chopped
2	tsp	Lemon juice

Procedures:

1	Servings: 24 Heat ?ts sesame oil in wok over low heat.
2	Add flounder cubes and garlic and simmer for 5 minutes.
3	Remove.
4	To wok add rest of oil and cabbage and scallions.
5	Stir-fry three minutes.
6	Push veggies to side of wok.
7	In center well add mushrooms and lemon juice.
8	Stir-fry one minute.
9	Return flounder.
10	Add pepper and bouillon.
11	Blend.
12	Simmer two minutes.
13	Mix cornstarch and water til blended well.
14	Add to flounder mixture in wok.
15	Blend.
16	Simmer til thickened.
17	Remove fish filling from wok to bowl.
18	Assemble won tons and boil