Rainbow Fish

Name: Rainbow Fish (五綵魚)
Yield: It serves 4 as a main course.
Cuisine: Chinese
Ingredients: 1 pound fillets of flounder; 2 tablespoons finely chopped parsley; 2 cups oil for velveting; 1 cup chicken or meat stock; ½ teaspoon salt; ¼ teaspoon salt; 1 teaspoon minced peeled ginger; 1 tablespoon cornstarch dissolved in 2 tablespoons stock; ⅛ teaspoon white pepper; 2 tablespoons oil; 1 large clove garlic, minced; 1 teaspoon dry sherry; 1 tablespoon cornstarch; 2 teaspoons oil; 1 tablespoon minced cooked Smithfield ham or a substitute; 1 egg white, well beaten; 1 recipe Stir-fried Spinach; 1 tablespoon dry sherry; 2 tablespoons dried mo-er mushrooms (presoaked)

五綵魚

Preparation info

It serves
4
as a main course.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

This banquet specialty from the eastern region of China is very beautiful and delicious. It calls for velveting and glazing the shredded fillet in a tasty and aromatic parsley sauce. Sprinkled with minced red ham, it is then assembled with separately stir-fried black mo-er mushrooms and green spinach into a “rainbow” of bright colors.

Ingredients

1 pound fillets of flounder

Asia
China
Main course
Gluten-free
Spicy

Method

Preparations

Cut each fillet lengthwise in two; then cut each strip crosswise in two. Then cut them lengthwise, with the grain, into ¼-inch-wide shreds. The fillet must not be shredded crosswise against the grain—the shreds would flake into messy small pieces during cooking.

Place the