| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | Chinese | Frugal02 | 4 | Servings |
INGREDIENTS
| 4 | T | Peanut oil |
| 1 | t | 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 | Fresh ginger root, cut | |
| julienne | ||
| 2 | T | Light soy sauce |
| 2 | t | Dry sherry or Chinese rice |
| wine | ||
| === GARNISH === | ||
| 2 | Green onions, chopped | |
| 1 | T | 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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