| 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.
A Message from our Provider:
“Jesus: Because with God only perfection will do”