Red-simmered fish

Yield: 6 Servings

Measure Ingredient
2½ pounds Smelts
6 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, .

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