| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Canadian | 1 | Servings | |
INGREDIENTS
| 2 | lb | (1Kg) white fish |
| 1/2 | c | Soy sauce |
| 1 1/2 | c | Water |
| 2 | ts | Minced ginger |
| 1 | Chopped fresh chilli; I use Habanero but select the one to suit your taste | |
| 1 | ts | Cracker black pepper |
| 1/2 | ts | Minced Garlic |
INSTRUCTIONS
Place all the ingredients other than fish in a large frying pan and bring to boil Add the fish and simmer until cooked, adding water if it starts to boil dry..You should aim to have at least a cup of liquid left. Meanwhile cook sufficient rice to suit (I use an mix of Canadian wild and Basmati love the nutty taste but I hear there;s a U.S. version of Basmati now..Texmati) Place the fish on a plate with the rice and spoon over the sauce. A few steamed vegitables such as juliened carrots, broccoli goes nicely. A nice Saivignon Blanc if you like fruity or a Chardonnay goes nicely. Now you know why I have such a large wine collection...love the stuff. Give me a food and I'll find a wine to suite! Posted to recipelu-digest Volume 01 Number 369 by "RobR" <rroughto@laurel.ocs.mq.edu.au> on Dec 15, 1997
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