INGREDIENTS

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.
Gently lower fish into pan. Bring to a boil again; then cook,  covered,
3 minutes over medium heat. Turn off heat and let stand 10  minutes
more without removing lid. Meanwhile combine soy sauce,  sherry and
salt. Mince scallions and ginger root. Transfer fish to a  warm serving
platter. Sprinkle with soy mixture; then top with minced  ingredients.
Heat oil to smoking and pour over fish. Serve at once.  VARIATIONS: In
step 2, add 2 slices fresh ginger root, crushed, to  the boiling water
before the fish. Then in step 5, when heating the  oil, add 2 more
slices ginger root, shredded. Stir-fry to brown and  pour over fish
with the oil. Omit step 3. In step 4, sprinkle the  fish with 1
teaspoon salt; then top with a mixture of 4 tablespoons  soy sauce; 1/4
teaspoon cinnamon; 1/4 teaspoon preserved lemon peel,  shredded; 2
slices fresh ginger root, minced; and 3 scallion stalks,  split
lengthwise in half, then cut crosswise in 2-inch sections. Pick  up
step 5. Omit step 3. In step 4, sprinkle the fish with 1  tablespoon
soy sauce, 1 teaspoon salt and a dash of pepper. Top with  4 pieces of
tea melon, 1 scallion stalk, 1 tablespoon smoked ham and  1 tablespoon
Chinese parsley, all shredded. Pick up step 5.  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: 192
Calories From Fat: 114
Total Fat: 12.8g
Cholesterol: 17.9mg
Sodium: 2785.1mg
Potassium: 387mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: 15.8g