Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Smelts, dressed |
| ⅓ cup | Vinegar |
| ½ teaspoon | Fresh ginger, sliced or 1/4 tsp. powdered |
| 1 teaspoon | Salt |
| ⅓ cup | Water |
I have two smelts recipes that are really easy and lowfat (except for the coconut milk -- see if you can find the lowfat kind) and delicious if you like that tangy vinegar taste. These are Filipino recipes and so are meant to be eaten with steamed rice. These are both from Marilyn Donato's _Philippine Cooking in America_.
Combine all ingredients in a covered pot. Boil 5 minutes, uncover and cook 3 minutes more or until half of broth has evaporated. Serve hot or cold.
Serves 6. Posted to Digest eat-lf.v097.n080 by bgaerlan@... (Barbara Gaerlan) on Mar 25, 1997