| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains, Vegetables |
|
Creole, Fish, Seafood |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Shark meat,1×1.5" pieces |
| 1/2 |
c |
Rice wine |
| 1 |
tb |
Lemon juice |
| 1/4 |
ts |
Ginger,ground |
| 3 |
tb |
Peanut oil |
| 1/2 |
c |
Dry sherry |
| 1/4 |
c |
Soy sauce |
| 1 |
|
Garlic clove,minced |
| 3 |
tb |
Vegetable oil |
INSTRUCTIONS
1. Place fish in glass bowl.
2. Combine remaining ingredients except oil; pour over fish.
3. Cover and chill for 2 hours, turning occasionally.
4. Reserving marinade, thread fish chunks on skewers.
5. Basting often with marinade, cook over low coals or under a broiler 10
to 15 minutes, or until fish flakes easily.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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