| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Appetizer | 4 | Servings |
INGREDIENTS
| 1 | Fish | |
| 1 | ts | Salt |
| 1 | tb | Sherry |
| 1 | tb | Soy sauce |
| 1 | sl | Fresh ginger root |
| 3 | tb | Oil |
| 3 | tb | Brown sugar |
INSTRUCTIONS
1. Have fish cleaned (but not boned) and cut in 6 pieces, each about 3 by 4 inches. 2. Sprinkle with salt, sherry and soy sauce, and let stand 15 minutes. Meanwhile mince ginger root; cut scallion stalk in 1/2-inch sections. 3. Heat oil. Add ginger and scallion; brown lightly and discard. Add fish and brown lightly, then remove from pan. 4. Line a heavy pan with foil for smoking fish and sprinkle with brown sugar (see "HOW-TO SECTION"). Smoke fish 5 minutes. 5. Turn off heat and slowly open foil wrapping. Let smoke escape gradually. Then turn fish slices over and repeat smoking process. (If sugar is burned, remove it, and add 1 tablespoon fresh brown sugar.) Serve cold. NOTE: This dish may be made with carp, scup, butterfish or white fish. It will keep, refrigerated, for several days. VARlATIONS : In step 3, steam the fish 15 minutes instead of browning it. In step 4, add with the sugar, 2 tablespoons of used black tea leaves. 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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