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Red-Simmered Fish |
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Serves: 6
Print this Recipe
2 1/2 pounds smelts
6 stalks scallions
8 slices fresh ginger root
2 cups vinegar
1 1/2 cups soy sauce
3 to 5 tablespoons sugar
1/2 teaspoon sesame oil
1. Have smelts cleaned; slice scallions and ginger root. Place in a pan.
2. Add vinegar, soy sauce, sugar and sesame oil. Bring to a boil; then simmer, covered, 2 hours.
3. Drain fish, discarding liquid. Refrigerate to chill. Serve cold.
NOTE: These fish are simmered so long that their bones are soft enough to eat. This dish may be prepared in advance for several meals. It will keep about a week.
VARIATION:
* For the smelts, substitute any small fish, about 3 to 5 inches long.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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