Spiced fish - chekiang
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 1 | pounds | White fish fillets |
| 1 | tablespoon | Minced ginger root |
| 2 | Green onions, chopped | |
| 2 | tablespoons | Light soy sauce |
| 1 | tablespoon | Rice wine or dry sherry |
| 6 | tablespoons | Peanut oil |
| ½ | teaspoon | Five-spice powder |
| 2 | tablespoons | Sugar |
| ¼ | cup | Boiling water |
Directions
Select firm fish fillets and cut them into pieces approximately ½ inch thick by 1 inch by 3 inches. Marinate 2 to 3 hours in mixture of ginger root, green onions, soy and wine. Heat oil in heavy skillet.
Drain fish slices, reserving marinade, and fry until brown on both sides. Drain on paper toweling. Remove oil from skillet. Combine five-spice powder, sugar and water. Add to skillet and stir well.
Return fish to skillet with reserved marinade and cook until sauce is reduced by one-half. Cool and serve at room temperature.
From "The Regional Cooking of China" by Margret Gin and Alfred E.
Castle, 101 Productions, San Francisco, 1975.