| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
| 1 |
|
-(up to) |
| 1 1/2 |
lb |
Fresh fish filet (perch or catfish nuggets) (up to) |
| 4 |
tb |
Cooking oil (up to) |
| 3 |
sl |
(1/4-inch) fresh ginger |
| 3 |
tb |
Soy sauce |
| 4 |
|
Stalks green onion cut into 1" pieces (discard white portion) |
| 1 |
tb |
Granulated sugar |
INSTRUCTIONS
From: Catherine_Yang@brown.edu (Catherine Yang)
Date: Thu, 8 Jun 1995 17:16:14 GMT
1. Heat the cooking oil over medium heat in a non-stick frying pan.
2. Fry the ginger and green onion until the green onions start to brown.
3. Add the fish and pan fry until the fish is cooked. Cooking time will
depend on thickness of fish filets. Turn filets once during cooking.
4. Add the soy sauce and sugar to pan and cook until the sauce bubbles.
Filets should be coated with sauce and sauce should start to form a
"crunchy" coating from carmelizing sugar.
5. Remove from heat and serve immediately.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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