| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Chinese |
Chinese, Fish |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 |
lb |
White fish fillets |
| 1 |
tb |
Minced ginger root |
| 2 |
|
Green onions, chopped |
| 2 |
tb |
Light soy sauce |
| 1 |
tb |
Rice wine or dry sherry |
| 6 |
tb |
Peanut oil |
| 1/2 |
ts |
Five-spice powder |
| 2 |
tb |
Sugar |
| 1/4 |
c |
Boiling water |
INSTRUCTIONS
Select firm fish fillets and cut them into pieces approximately 1/2 inch
thick by 1 inch by 3 inches. Marinate 2 to 3 hours in mixture of ginger
root, green onions, soy and wine. Heat oil in heavy skillet. Drain fish
slices, reserving marinade, and fry until brown on both sides. Drain on
paper toweling. Remove oil from skillet. Combine five-spice powder, sugar
and water. Add to skillet and stir well. Return fish to skillet with
reserved marinade and cook until sauce is reduced by one-half. Cool and
serve at room temperature.
From "The Regional Cooking of China" by Margret Gin and Alfred E. Castle,
101 Productions, San Francisco, 1975.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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