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Smoked Fish |
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Serves: 4 Print this Recipe1 white fish 1 teaspoon salt 1 tablespoon sherry 1 tablespoon soy sauce 1 slice fresh ginger root 1 stalk scallions 3 tablespoons oil 3 tablespoons brown sugar 1. Have fish cleaned (but not boned) and cut in 6 pieces, each about 3 by 4 inches. 2. Sprinkle with salt, sherry and soy sauce, and let stand 15 minutes. Meanwhile mince ginger root; cut scallion stalk in 1/2-inch sections. 3. Heat oil. Add ginger and scallion; brown lightly and discard. Add fish and brown lightly, then remove from pan. 4. Line a heavy pan with foil for smoking fish and sprinkle with brown sugar (see HOW-TO, _Smoking). Smoke fish 5 minutes. 5. Turn off heat and slowly open foil wrapping. Let smoke escape gradually. Then turn fish slices over and repeat smoking process. (If sugar is burned, remove it, and add 1 tablespoon fresh brown sugar.) Serve cold. NOTE: This dish may be made with carp, scup, butterfish or white fish. It will keep, refrigerated, for several days. VARIATIONS: * In step 3, steam the fish 15 minutes instead of browning it. In step 4, add with the sugar, 2 tablespoons of used black tea leaves. 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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