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

I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art.
Isadora Duncan, America dancer (1878-1927)

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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

This Recipe for Spiced Fish - Chekiang is one of thousands in the Recipes-to-go Ethnic Cookbook.

Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend.
Zenna Schaffer

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This is a recipe for Spiced Fish - Chekiang from the recipe cookbook of Recipes-to-go (Ethnic)

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Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

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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.
George Bernard Shaw

Spiced Fish - Chekiang

Cooking is like love. It should be entered into with abandon or not at all.
Harriet van Horne

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 Ethnic Recipe Cookbook

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