Yield: 4 Servings
|½ pounds||Fish filets|
|2 slices||Fresh ginger root|
|1½ teaspoon||Peanut oil|
1. Sliver fish fillets against the grain. Mince ginger root and combine with sherry and oil. Add to fish and toss gently. Let stand 30 minutes, turning occasionally.
2. Distribute fish among individual soup bowls. Bring stock to a boil and pour over. (The fish will cook right in the hot stock.) From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .