Cantonese Fish Filling (Dim Sum Filling)

Recipe Ingredients

1 1/2 tablespoons	22ml	Sesame seed oil
1		Black or red pepper
1/2 lb	227g / 8oz	Flounder filet - cubed
1 1/2 teaspoons	7.5ml	Chicken bouillon
2		Garlic - minced
1 1/2 tablespoons	22ml	Water
1/2 cup	73g / 2.6oz	Cabbage - chopped fine
1 teaspoon	5ml	Cornstarch
8		Scallions - chopped
2		Stock or water
4		Mushrooms - chopped
2 teaspoons	10ml	Lemon juice

Recipe Instructions

1. Heat 1/2 teaspoon sesame oil in wok over low heat.

2. Add flounder cubes and garlic and simmer for 5 minutes. Remove.

3. To wok add rest of oil and cabbage and scallions. Stir-fry three minutes.

4. Push veggies to side of wok. In center well add mushrooms and lemon juice. Stir-fry one minute.

5. Return flounder. Add pepper and bouillon. Blend. Simmer two minutes.

6. Mix cornstarch and water until blended well.

7. Add to flounder mixture in wok. Blend. Simmer until thickened.

8. Remove fish filling from wok to bowl.

9. Assemble won tons and boil.

Source:
Cooking Light, June 1995, page 58

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