| 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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