Spiced Fish - Chekiang Recipe

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Spiced Fish - Chekiang Ingredients

1 stephen ceideburg
1 lb white fish fillets
1 tbsp minced ginger root
2 green onions, chopped
2 tbsp light soy sauce
1 tbsp rice wine or dry sherry
6 tbsp peanut oil
1/2 tsp five-spice powder
2 tbsp sugar
1/4 cup boiling water

A Recipe for
Spiced Fish - Chekiang

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”
Pearl Buck (1892-1973) American Nobel Prize winning author.

There are only ten minutes in the life of a pear when it is perfect to eat.
Ralph Waldo Emerson

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Hunger: One of the few cravings that cannot be appeased with another solution.
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This is a recipe for Spiced Fish - Chekiang from the recipe cookbook of Recipes-to-go (Asian)

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No, I don't take soup. You can't build a meal on a lake.
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Without rice, even the cleverest housewife cannot cook.
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Spiced Fish - Chekiang

Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

Spiced Fish - Chekiang Directions

Select firm fish fillets and cut them into pieces approximately 1/2
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.

Serves: 6

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Spiced Fish - Chekiang Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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