| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Fish |
4 |
Servings |
INGREDIENTS
| 1 |
|
Whole fish (3 lbs); cleaned, with the head left on |
| 1 1/2 |
ts |
Salt |
| 1 |
sl |
(2-inch) fresh ginger root |
| 4 |
|
Scallions |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Sesame seed oil |
| 3 |
tb |
Rice wine or dry sherry |
INSTRUCTIONS
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 4 Aug 93 22:28:12 CDT
Cut deep gashes into the sides of the fish, about 3/4 inch (2 cm) apart; it
does not matter if the gashes hit the bone. Rub the salt all over the
fish, inside the cavity as well as on the skin outside, then put the fish
on a plate or in a shallow bowl.
Slice the ginger thinly. Clean the scallions, then cut into 1 inch (2-1/2
cm) lengths. Put half the scallions and ginger into the cavity of the
fish. Carefully sprinkle the soy sauce and sesame oil over the fish, then
spread the rest of the ginger and scallions on top.
Pour one or two inches (2-1/2 or 5 cm) of water into a wok. Put the plate
in a steamer tray and set the tray over the water. Sprinkle the wine or
sherry over the fish. Bring the water to a boil, then cover the steamer
and steam the fish for 20 to 25 minutes. Remove from the steamer carefully
and serve the fish immediately.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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