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CATEGORY CUISINE TAG YIELD
Seafood Lao Laos, Seafood 6 Servings

INGREDIENTS

2 lb Fresh fish, sole halibut
flounder
1 t Salt
1/2 c Water
Juice of 5 to 6 lemons
5 Onions
5 Cloves garlic
3 To 4 fresh pimentos
2 T Finely chopped fennel
cilantro shallots

INSTRUCTIONS

Reduce the fish to mincemeat after removing all the bones. Place in a
bowl. In another bowl mix the salt in the water, then add the lemon
juice. Pour this mixture over the fish and let stand for 15 minutes.
Chop the onions, garlic and pimentos very fine. Press out the water
from the fish and boil this water. Set aside to cool. Mix this juice
with the fish. Add the herbs and the onions, garlic and pimentos. The
resulting dish is a pale-pink mincemeat of fish, with green speckles
from the added condiments. Serve cold with a green salad.  From:  PEARL
S. BUCK'S ORIENTAL COOKBOOK, SBN 671-21366-0 Posted by:  Karin Brewer,
Cooking Echo, 6/92  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 49
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 394.1mg
Potassium: 187mg
Carbohydrates: 11.1g
Fiber: 2.4g
Sugar: 4.2g
Protein: 1.5g


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