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Seafood, Grains Thai 1 Servings

INGREDIENTS

4 6-oz monkfish fillets
1/4 c Soy sauce
2 T Dry sherry
1/2 c Peanut oil
2 Scallions, cut in 2" lengths
and slivered
1 Piece fresh ginger, 2"
length peeled and thinly
slivered
2 t Garlic, minced
2 De arbols, cayenne or Thai
chiles cut into 1/2"
lengths
2 t Sesame oil
Salt to taste

INSTRUCTIONS

Totally Chile Pepper Cookbook by Helene Siegel and Karen Gillingham,
CelestialArts, Berkeley CA, ISBN o-89087-724-6 $4.95  After I browsed
through it though, I found that it had some really  good looking
recipes. This is one that I will be trying as soon as I  can. Rub 2
tbsp soy sauce and dry sherry all over fish and place on  oil-coated
surface for steaming. Assemble remaining ingredients for  quick
cooking.  Steam fish in wok or steamer 10 to 14 minutes, until opaque
in  center. Just before fish is done, warm peanut oil in small saucepan
over medium heat about 3 minutes. Stir in scallions, ginger, garlic,
chiles, sesame oil and salt. Cook 30 seconds. Remove from heat and
stir in soy sauce. When fish is done, transfer to serving plates.
Drizzle with sizzling oil and serve hot. Posted to CHILE-HEADS DIGEST
V4 #007 by "Goslowsky, George" <gjgoslow@ingr.com> on Jul 8, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2607
Calories From Fat: 2264
Total Fat: 254.4g
Cholesterol: 269mg
Sodium: 7097.5mg
Potassium: 978.5mg
Carbohydrates: 24.4g
Fiber: 1.5g
Sugar: 10.1g
Protein: 55g


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