Cantonese Fish Filling (Dim Sum--See Won Ton Skins)

• 1 1/2 tablespoons sesame seeds oil
• 1 each sweet red bell peppers and black
• 1/2 pound flounder fish fillets cubed
• 1 1/2 teaspoons chicken broth
• 2 each garlic minced
• 1 1/2 tablespoons water
• 1/2 cup cabbage chopped fine
• 1 teaspoon cornstarch
• 8 each scallions, spring or green onions chopped
• 2 quarts stock or water
• 4 each mushrooms chopped
• 2 teaspoons lemon juice

1. Heat 1/2 teaspoons sesame oil in wok over low heat.
2. 2.
3. Add flounder cubes and garlic and simmer for 5 minutes.
4. Add to flounder mixture in wok.
5. Blend.
6. Simmer til thickened.
7. Remove fish filling from wok to bowl.
8. 9.
9. Assemble won tons and boil

sesame seeds oil, sweet red bell peppers, chicken broth, garlic, water, cabbage, cornstarch, scallions, stock, mushrooms, lemon juice

Taken from recipeland.com/recipe/v/cantonese-fish-filling-dim-sum--32740 (may not work)