| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Fish | 4 | Servings |
INGREDIENTS
| 1 | 2-2.5 pound fish | |
| 2 | qt | Water |
| 2 | Or | |
| 3 | Fresh ginger root | |
| 1 | T | Salt |
| 1 | T | Sherry |
| 2 | T | Oil |
INSTRUCTIONS
Have fish cleaned and scaled, but left whole. Rinse in cold water and score on both sides. Bring water to a vigorous boil in a large pan. Crush ginger root and add to water along with salt, sherry and oil. Gently lower fish into pan. Cover tightly at once and turn off heat. Let stand 30 minutes without removing lid. (The steam will cook the fish.) From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 217
Calories From Fat: 106
Total Fat: 11.9g
Cholesterol: 17.9mg
Sodium: 2162.4mg
Potassium: 109.1mg
Carbohydrates: 14.1g
Fiber: 0g
Sugar: 0g
Protein: 12g