Red-simmered Fish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Fish | 6 | Servings |
INGREDIENTS
| 2 1/2 | lb | Smelts |
| 6 | Scallion stalks | |
| 8 | Fresh ginger root | |
| 2 | c | Vinegar |
| 1 1/2 | c | Soy sauce |
| 3 | up to | |
| 5 | T | Sugar |
| 1/2 | t | Sesame oil |
INSTRUCTIONS
Have smelts cleaned; slice scallions and ginger root. Place in a pan. Add vinegar, soy sauce, sugar and sesame oil. Bring to a boil; then simmer, covered, 2 hours. 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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Nutrition (calculated from recipe ingredients)
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Calories: 115
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 3222.1mg
Potassium: 318.6mg
Carbohydrates: 16.6g
Fiber: <1g
Sugar: 11.7g
Protein: 6.8g