2 scallions, finely chopped
1 clove garlic, minced
1 tbsp minced fresh gingerroot
1 tbsp soy sauce
1/2 tsp chinese chili paste
1 or hot chili oil
2 tbsp hosin sauce
1 tbsp balsamic vinegar
1/2 tsp sugar
1/2 cup water
1 1/3 lb white fish fillets such as
1 cod or chilean sea bass
2 tbsp cornstarch
1 tbsp canola or veg oil
A Recipe for
Fragrant Fish
After dinner sit a while, and after supper walk a mile. |
| English Saying |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
I eat merely to put food out of my mind. |
| N.F. Simpson |
This Recipe for Fragrant Fish is one of thousands in the Recipes-to-go Meal Cookbook.
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
If you enjoy this Fragrant Fish Recipe - you should enjoy the recipe collections you can find on the websites below:
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
This is a recipe for Fragrant Fish from the recipe cookbook of Recipes-to-go (Meal)
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
In Mexico we have a word for sushi: bait. |
| José Simons |
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
In a nonreactive container, combine the scallions, garlic,
gingerroot, soy sauce, hoisin sauce, chili paste or oil, vinegar,
sugar and water. Set aside.
Slice the fish fillet, if necessary, into 1/2 inch thick slices.
Spread cornstarch on a plate and dredge fish in it.
In a large nonstick skillet, heat the oil over medium heat. When the
pan is hot, cook the fish in batches for a couple of minutes per
side, or until almost cooked through. Remove from the pan and keep
warm while cooking the remaining fish.
Put the sauce into the pan in which the fish was cooked. Simmer for a
ocuple of minutes until slightly thickened. Then put the fish back in
the pan and warm gently in the sauce for 2 minutes, or until cooked
through.
From the Ft. Lauderdale Sun-Sentinel March 6, 1997 typos by Kim Reese
Nutitional Info per serving: 196 calories, 28g protein, 5 g fat, 8g
carbohydrates, 61mg cholesterol, 542mg sodium, 24% calories from fat.
Serves: 4
Fragrant Fish Recipe brought to you by Recipes To-Go