Subj : Taiwanese Hot & Spicy Fish
To   : All
From : Ben Collver
Date : Mon Oct 30 2023 11:53:11

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hot And Spicy Fish
 Categories: Fish, Taiwanese
      Yield: 4 Servings

MMMMM----------------------------FISH---------------------------------
      2 lb Fresh water fish
      1    Green onion; sectioned
      2    Ginger slices
    1/2 tb Szechuan peppercorns
    1/2 c  Water
      1 tb Oil

MMMMM--------------------------MARINADE-------------------------------
      1 tb Cooking wine
    1/2 ts Salt
      1 pn White pepper

MMMMM---------------------------SAUCE--------------------------------
      2 cl Garlic; minced
      1    Green onion; minced
      2 tb Soy sauce
    1/2 tb Sugar
    1/2 ts Salt
    1/2 ts Vinegar
      1 tb Oil

  Fillet fish by cutting through flesh along backbone. Remove and
  discard skin.

  Slant filets into slices. Marinate.

  Lightly oil plate. Arrange sliced fish on plate, and add sectioned
  green onion and sliced ginger. Place in rice cooker. Add 1/2 c water
  in rice cooker, steam until switch turns off. Remove from rice
  cooker. Remove and discard green onion and ginger.

  Heat wok with 1 tb oil, stir-fry peppercorns over low heat until
  fragrant. Remove and discard peppercorns. Pour oil into bowl. Add
  minced garlic and minced green onion. Mix well. Pour over fish and
  serve.

  Recipe by Rice Cooker Cookbook

  Taipei: Culture & Life Publishing Co, 1996

MMMMM

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