| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Any white fish fillet |
| 3 |
tb |
Soy sauce |
| 1/4 |
c |
White cooking sherry (or any other dry white wine) |
|
|
Salt; pepper, ground ginger |
| 1 |
ts |
Corn flour |
| 4 |
tb |
Double cream |
INSTRUCTIONS
submitted by: paradise@math.tau.ac.il (Yehuda Paradise, Ramat Gan, Israel)
Cut fillets into 1 inch cubes and marinate for at least 3 hrs in soy sauce,
wine and spices (in refrigerator). Drain and leave on paper towel, to dry
slightly. KEEP MARINADE! Deep fry in good grade oil, until golden brown.
Drain on paper towel (don't be stingy - use a fresh one!) Reduce marinade
over low heat until only half is left. Dissolve 1 tsp corn flour in 4 tbs
double cream. Add to reduced marinade and stir until mixture thickens. Pour
over fish cubes and serve with rice.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 22 APRIL 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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