| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Fish |
4 |
Servings |
INGREDIENTS
| 1 |
|
(2-2.5 pound) fish |
| 2 |
qt |
Water |
| 2 |
|
Or |
| 3 |
sl |
Fresh ginger root |
| 1 |
tb |
Salt |
| 1 |
tb |
Sherry |
| 2 |
tb |
Oil |
INSTRUCTIONS
1. Have fish cleaned and scaled, but left whole. Rinse in cold water and
score on both sides.
2. Bring water to a vigorous boil in a large pan. Crush ginger root and add
to water along with salt, sherry and oil.
3. 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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