| 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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