Rainbow Fish


Preparation info
  • It serves


    as a main course.
    • Difficulty


Appears in

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.


  • 1 pound fillets of flounder



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