INGREDIENTS

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. 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.
3. Meanwhile combine soy sauce, sherry and salt. Mince scallions and ginger
root.
4. Transfer fish to a warm serving platter. Sprinkle with soy mixture; then
top with minced ingredients.
5. Heat oil to smoking and pour over fish. Serve at once. VARIATIONS:
1. 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.
2. 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.
3. 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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