| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
| 1 |
|
up to |
| 1 1/2 |
lb |
Fresh fish filet, perch or |
|
|
catfish nuggets |
| 3 |
|
up to |
| 4 |
T |
Cooking oil |
| 2 |
|
up to |
| 3 |
|
1/4-inch fresh ginger |
| 3 |
T |
Soy sauce |
| 4 |
|
Stalks green onion cut into |
|
|
1" pieces discard white |
|
|
portion |
| 1 |
T |
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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