INGREDIENTS
1 lb. fillets, 1/4 to 3/8-inch thick
1 TBSP. dry sherry
2 tsp. dark sesame oil
1 green onion with top, finely chopped
1 tsp. minced fresh ginger
1/2 tsp. salt
Dash white pepper
Crab Sauce:
1 1/2 TBSP. cornstarch
2 TBSP. water
1 TBSP. vegetable oil
1 tsp. minced fresh ginger
6 oz. fresh crabmeat, flaked
2 green onions with tops, thinly sliced
1 TBSP. dry sherry
1 1/4 cups chicken broth
1/4 cup milk
DIRECTIONS
Each fillet should be 5 to 6 inches long.
Combine sherry, sesame oil, chopped green onion, 1 tsp. ginger, salt and white pepper in a small bowl.
Brush each piece of fish with the sherry mixture; let stand 30 minutes.
Fold fillets into thirds.
If possible, steam fish 8 to 10 minutes over boiling water on a rack or bake in oven until fish flakes easily with fork.
For crab sauce, blend cornstarch and water in small cup.
Heat vegetable oil in medium saucepan.
Add 1 tsp. ginger; cook and stir 10 seconds.
Add crabmeat, sliced green onions and sherry; stir fry 1 minute.
Add broth and milk; bring to a boil.
Stir cornstarch mixture; add to saucepan.
Cook, stirring constantly until sauce boils and thickens slightly.
Top fish with crab sauce.
Serves 4 to 6
