David's Recipe for Three Treasure Fish

The original was non-kosher with a vengeance.

Main Course, Chinese-American

  • 6 lbs skinless filets of salmon, cut into pieces about 2" x 1" x 1"
  • 1/4 cup soy sauce
  • 1/4 cup brandy
  • 2 eggs, beaten
  • 1 large handful cornstarch
  • 1 large chili pepper, minced
  • 1 inch fresh ginger, minced
  • 1/2 cup olive oil
  • 1 large handful snow peas
  • 1-1/2 cups mushrooms, sliced or broken as appropriate
  • 1 quart boiling water
  1. Mix the soy sauce, brandy, eggs, cornstarch, pepper and ginger very gently into the salmon pieces. Allow to marinate at least 1/2 hour, mixing occasionally.
  2. Reserving the marinade, drain and then saute the salmon pieces over a high flame until not quite completely cooked, about 5 minutes. Set aside.
  3. Saute the pea pods for 1 minute. Don't allow them to lose their color. Set aside.
  4. Saute the mushroom slices until very lightly browned, about 2 minutes.
  5. Add the salmon and the pea pods back into the mushrooms. Mix very gently.
  6. Add the water, bring to a boil, and then simmer for 5 minutes, stirring very gently once in a while. The sauce will thicken.
  7. Serve with rice.

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