| 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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