Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2½ pounds | Smelts |
| 6 \N | Scallion stalks |
| 8 slices | Fresh ginger root |
| 2 cups | Vinegar |
| 1½ cup | Soy sauce (up to) |
| 5 tablespoons | Sugar |
| ½ 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 that 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.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .