Pan-fried marinated fish steaks
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (2-lb) fish | |
| 2 | tablespoons | Sherry |
| ¾ | teaspoon | Salt |
| 2 | Cloves garlic | |
| 1 | Or | |
| 2 | slices | Fresh ginger root |
| 4 | Scallion stalks | |
| 1 | tablespoon | Vinegar (up to) |
| 4 | tablespoons | Oil or lard |
Directions
1. Have fish cleaned and scaled, but left whole. Rinse in cold water; then dry well with paper toweling. Sprinkle fish with sherry and salt, wrap in foil or transparent wrap, and refrigerate overnight.
2. Cut fish crosswise into 2 to 3 inch steaks.
3. Mince garlic, ginger root and scallions; then blend well with vinegar.
4. Heat oil to smoking. Brown fish steaks quickly. Remove from pan when done. Top at once with vinegar mixture and serve.
NOTE: Use haddock or whiting.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .