| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Fish | 4 | Servings |
INGREDIENTS
| 6 | Fish | |
| 4 | Fresh ginger root | |
| 1/2 | c | Soy sauce |
| 1 | T | Sherry |
| 1 | Clove star anise | |
| Oil for deep-frying | ||
| 3 | Sesame oil, more or less |
INSTRUCTIONS
Have fish cleaned, but left whole. Slice ginger root; then combine with soy sauce, sherry and star anise. Add to fish and let stand 30 minutes, turning occasionally. Drain fish, discarding marinade; then blot dry with paper toweling. Meanwhile heat oil. Add fish, several at a time, and deep-fry until crisp and golden. Drain on paper toweling. Let cool; then refrigerate to chill. Sprinkle with sesame oil and serve. NOTE: Any fish 3 to 5 inches long can be used. 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: 24
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1062.7mg
Potassium: 68.7mg
Carbohydrates: 3.3g
Fiber: <1g
Sugar: <1g
Protein: 1.8g