| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Lao |
Laos, Seafood |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh fish (sole, halibut, flounder) |
| 1 |
ts |
Salt |
| 1/2 |
c |
Water |
|
|
Juice of 5 to 6 lemons |
| 5 |
md |
Onions |
| 5 |
|
Cloves garlic |
| 3 |
|
To 4 fresh pimentos |
| 2 |
tb |
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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