| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | Chinese | Frugal02 | 4 | servings |
INGREDIENTS
| 4 | tb | Peanut oil |
| 1 | ts | Salt |
| 2 | lb | Fish fillets; cut 1" square pieces |
| (whitefish; cod, salmon or a mixture) | ||
| 1/3 | c | Chinese dried olives; (lam see) |
| 1/4 | lb | Bean cake; deep fried |
| === SAUCE === | ||
| 4 | sl | Fresh ginger root; cut julienne |
| 2 | tb | Light soy sauce |
| 2 | ts | Dry sherry or Chinese rice wine |
| === GARNISH === | ||
| 2 | Green onions; chopped | |
| 1 | tb | Coarsely-chopped Chinese parsley |
| (or 1 tbspn chopped cilantro) |
INSTRUCTIONS
Soak the dried olives in water for 2 hours, drain, rinse in fresh water and drain again. Heat a wok and add the oil and salt. Stir-fry the fish fillets for a few minutes. Add the sauce mixture and stir until hot. Add the drained olives and deep-fried bean curd, cover and cook a few more moments, stirring occasionally. Garnish with the green onions and Chinese parsley. This recipe serves 4 to 6. Comments: The heavy sweet flavor of dried Chinese olives gives this dish a most interesting richness. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-10-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 10-04-1995 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
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