| 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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