| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Scottish |
Scottish |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Any white fish * |
| 2 |
tb |
Dry sherry |
| 2 |
tb |
Light soy sauce |
| 2 |
|
Green onions; chopped |
| 1 |
|
Pieces fresh ginger; grated |
| 1 |
tb |
Sesame oil |
| 1 |
|
Egg |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Carefully remove all bones from the whitefish.
Place the fish pieces in a food processor, grind to a smooth paste.
Scrape the paste into a bowl and add the other ingredients.
Mix them in carefully to complete.
Makes 1-3/4 lbs.
* If you put in a piece of salmon it will add great flavour!
Converted by MC_Buster.
NOTES : The paste below is not a Scottish dish; it's Chinese. It's included
because Scotch Toast calls for it and most of the commercial fish or
'bloater' pastes available are mediocre. Scottish cooking has a long
tradition of borrowing from other cultures and this recipe is being
borrowed from China because it's easily made, versatile, has no fishy
flavour and most importantly, is delicious!
Converted by MM_Buster v2.0l.
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