| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
kg |
Fish with onions |
| 1 |
|
Potato |
| 1 |
lg |
Tin of apricots; strain and reserve both apricots and juice |
| 1 |
c |
Vinegar |
| 2 |
ts |
Chutney |
| 1/2 |
c |
Sugar |
|
|
Few peppercorns |
| 2 |
|
Cloves |
| 2 |
|
Bayleaves |
| 2 |
|
Onions sliced |
| 4 |
tb |
White vinegar |
| 2 |
tb |
Chopped spring onion |
| 1 |
tb |
Soya sauce |
| 4 |
tb |
Sugar |
| 1/2 |
c |
Water |
| 1 |
tb |
Maizena; ( corn flour) |
| 5 |
|
Pieces of preserved ginger in syryp with a little of the syryp |
INSTRUCTIONS
SAUCE
CHINESE STYLE FISH SAUCE
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 biblical concept of love says no to acts of selfishness within marital and other human relationships. #R. C. Sproul”