| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Fish | 6 | Servings |
INGREDIENTS
| 2 1/2 | lb | Smelts |
| 6 | Scallion stalks | |
| 8 | sl | Fresh ginger root |
| 2 | c | Vinegar |
| 1 1/2 | c | Soy sauce (up to) |
| 5 | tb | Sugar |
| 1/2 | ts | Sesame oil |
INSTRUCTIONS
1. Have smelts cleaned; slice scallions and ginger root. Place in a pan. 2. Add vinegar, soy sauce, sugar and sesame oil. Bring to a boil; then simmer, covered, 2 hours. 3. Drain fish, discarding liquid. Refrigerate to chill. Serve cold. NOTE: These fish are simmered so long that that are soft enough to eat. This dish may be prepared in advance for several meals. It will keep about a week. VARIATION: For the smelts, substitute any small fish, about 3 to 5 inches long. 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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