| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Hmong | Main dish | 2 | Servings |
INGREDIENTS
| 2 | sm | Herrings |
| 1 | Inch root ginger;peeled | |
| 1 | sm | Carrot, peeled |
| 1 | sm | Onion, peeled |
| 2 | oz | Broccoli |
| 2 | oz | Caulitlower |
| 1 | tb | Vegetable oil |
| 1 | tb | Lemon juice |
| Salt and black pepper | ||
| Thin strips of lemon rind |
INSTRUCTIONS
GARNISH Ask the fishmonger to bone and fillet the herrings. Cut the fillets into slices. Finely chop the ginger, cut the carrot into sticks and thinly slice the onion. Cut the broccoli and cauliflower into small ilorets. Heat the oil in a large frying pan or wok. Stir-fiy the ginger and vegetables for about 2 minutes. Add the herring slices and cook for a further 3 to 4 minutes, stirring carefully so the fish stays in shape. Just before serving add the lemon juice and seasoning. Sprinkle with the lemon rind. Serve with noodles or rice. Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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