| 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
<struck@inter.net.il> on Oct 28, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”