1 lb fillets,cut into 2 x 1/2 strips
3 tbsp soy sauce
2 tbsp ketchup
2 tbsp red wine vinegar
1 tbsp brown sugar
1 tbsp oil
1 tsp grated gingerroot
1/4 tsp grated lemon rind
A Recipe for
Oriental Fish Fillets
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
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Never serve oysters in a month that has no paycheck in it. |
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This Recipe for Oriental Fish Fillets is one of thousands in the Recipes-to-go Asian Cookbook.
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Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
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This is a recipe for Oriental Fish Fillets from the recipe cookbook of Recipes-to-go (Asian)
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A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
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Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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Food Tip |
Thread fillets on wooden skewers,place in a single layer in a shallow
baking pan.Combine soy sauce,ketchup,red wine vinegar, brown
sugar,oil,gingerroot and lemon rind.Pour mixture over fish. Marinate
for 30 minutes,turning occasionally.Place skewers on broiler
pan.Broil 3" from the heat for three minutes on each side.Serve over
rice.Remaining marinade can be combined with 1/4 cup water,heated to
boiling and used as a sauce.Serves 4.
Serves: 4
Oriental Fish Fillets Recipe brought to you by Recipes To-Go