| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | Fish | 4 | Servings |
INGREDIENTS
| Dried fish | ||
| 2 | sl | Fresh ginger root |
| 2 | tb | Peanut oil |
INSTRUCTIONS
1. Cut dried fish in 3/4-inch strips. Rinse in cold water; then place in a shallow heatproof dish. 2. Shred ginger root and arrange over fish. Sprinkle with oil. 3. Steam 15 to 20 minutes (see "How-to Section"). NOTE: This pungent dish is essentially a flavoring for rice and should be eaten accordingly, in small quantities. Allow about two 3/4-inch strips per person. 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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