Cantonese Fish Filling

Ingredients

22 ml sesame seed oil
1 black
1/2 flounder filet
7 ml chicken bouillon
2 garlic
22 ml water
65 gr cabbage
3 gr cornstarch
8 scallions
1,900 ml stock
4 mushrooms
10 ml lemon juice
2 ml sesame oil in wok over low hea

Instructions

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 til blended well. 7. Add to flounder mixture in wok. Blend. Simmer til thickened. 8. Remove fish filling from wok to bowl. 9. Assemble won tons and boil.