| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | 1 | Servings | |
INGREDIENTS
| 1/2 | kg | Fish with onions |
| 1 | Potato | |
| 1 | Tin of apricots, strain and | |
| reserve both apricots and | ||
| juice | ||
| 1 | c | Vinegar |
| 2 | t | Chutney |
| 1/2 | c | Sugar |
| Few peppercorns | ||
| 2 | Cloves | |
| 2 | Bayleaves | |
| 2 | Onions sliced | |
| 4 | T | White vinegar |
| 2 | T | Chopped spring onion |
| 1 | T | Soya sauce |
| 4 | T | Sugar |
| 1/2 | c | Water |
| 1 | T | Maizena, corn flour |
| 5 | Pieces of preserved ginger | |
| in syryp with a little of | ||
| the syryp |
INSTRUCTIONS
Boil fish,onion and potato till cooked. Put through mincer, season and shape into balls, fry in hot oil. Sauce: Boil all of the above for 1/2 an hour. Crush 7 ginger biscuits and add. Add 4 tablespoons tomato sauce(ketchup) 1 cup raisens and sultanas mixed. Boil for 1 more minute and pour over fish. Decorate with apricots. CHINESE STYLE FISH SAUCE I do not remember who gave this to me but it is superb Whisk in processor a few pulses so that the ginger gets chopped. Boil for a few minutes till it thickens and pour over fried fish portions. Doubles very well. Posted to JEWISH-FOOD digest by Joan Struck <[email protected]> on Oct 28, 1998, converted by MM_Buster v2.0l.
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