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Title: SPICED FISH - CHEKIANG
Categories: Chinese, Fish
Yield: 6 servings
Stephen Ceideburg
1 lb White fish fillets
1 tb Minced ginger root
2 Green onions, chopped
2 tb Light soy sauce
1 tb Rice wine or dry sherry
6 tb Peanut oil
1/2 ts Five-spice powder
2 tb Sugar
1/4 c Boiling water
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.
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