Yield: 4 Servings
|2 slices||Fresh ginger root|
|2 tablespoons||Peanut oil|
1. Cut dried fish in ¾-inch strips. Rinse in cold water; then place in a shallow heatproof dish.
2. Shred ginger root and arrange over fish. Sprinkle with oil.
3. Steam 15 to 20 minutes (see "How-to Section").
NOTE: This pungent dish is essentially a flavoring for rice and should be eaten accordingly, in small quantities. Allow about two ¾-inch strips per person.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .