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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: kiDo
1 red snapper, about 2 pounds
salt and pepper
2 ounces finely chopped beef
½ square bean curd
2 mushroom
few pine nuts
1 teaspoon minced garlic
2 teaspoons chopped leek
1 teaspoon salt
1 teaspoon salad oil
1 small cucumber
¼ carrot
2 eggs
2 mushrooms
20 ginkgo nuts
a little flour
Remove scales from red snapper. Remove flesh from bones leaving two fish fillets and the skeletal bony piece. Cut flesh in 2 inch pieces. Slice each of these into thin pieces, salt and set aside. Squeeze out excess moisture from bean curd and mix well with finely chopped beef and seasoning listed above. Dip sliced fish in flour. Cut cucumber into thin matchstick lengths and sprinkle with salt. Press out the moisture and stir-fry in a little oil. Cut the carrot into matchstick lengths; add a little salt and stir-fry. Cool and slice into thin threads. Slice the mushrooms in thin shreds, salt over low heat until they turn green. Fry peeled ginkgo nuts in a little oil and salt over low heat until they turn green. Add fish sandwiches, then arrange prepared vegetable, egg strips and nuts attractively