| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Fish |
4 |
Servings |
INGREDIENTS
| 6 |
sm |
Fish |
| 4 |
sl |
Fresh ginger root |
| 1/2 |
c |
Soy sauce |
| 1 |
tb |
Sherry |
| 1 |
|
Clove star anise |
|
|
Oil for deep-frying |
| 3 |
dr |
Sesame oil; more or less |
INSTRUCTIONS
1. Have fish cleaned, but left whole.
2. Slice ginger root; then combine with soy sauce, sherry and star anise.
Add to fish and let stand 30 minutes, turning occasionally.
3. Drain fish, discarding marinade; then blot dry with paper toweling.
Meanwhile heat oil.
4. Add fish, several at a time, and deep-fry until crisp and golden. Drain
on paper toweling.
5. 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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