| 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 - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-04-1995
Recipe by: Jeff Smith
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