| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Fish | 4 | Servings |
INGREDIENTS
| 1 | (2-lb) fish | |
| 2 | tb | Sherry |
| 3/4 | ts | Salt |
| 2 | Cloves garlic | |
| 1 | Or | |
| 2 | sl | Fresh ginger root |
| 4 | Scallion stalks | |
| 1 | tb | Vinegar (up to) |
| 4 | tb | Oil or lard |
INSTRUCTIONS
1. Have fish cleaned and scaled, but left whole. Rinse in cold water; then dry well with paper toweling. Sprinkle fish with sherry and salt, wrap in foil or transparent wrap, and refrigerate overnight. 2. Cut fish crosswise into 2 to 3 inch steaks. 3. Mince garlic, ginger root and scallions; then blend well with vinegar. 4. Heat oil to smoking. Brown fish steaks quickly. Remove from pan when done. Top at once with vinegar mixture and serve. NOTE: Use haddock or whiting. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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