Title: Red-Simmered Fish
Categories: Fish
Yield: 6 Servings

2 1/2 lb Smelts
6 Scallion stalks
8 sl Fresh ginger root
2 c Vinegar
1 1/2 c Soy sauce
3 -(up to)
5 tb Sugar
1/2 ts Sesame oil

1. Have smelts cleaned; slice scallions and ginger root. Place in a pan.

2. Add vinegar, soy sauce, sugar and sesame oil. Bring to a boil; then
simmer, covered, 2 hours.

3. Drain fish, discarding liquid. Refrigerate to chill. Serve cold.

NOTE: These fish are simmered so long that that are soft enough to eat.
This dish may be prepared in advance for several meals. It will keep about
a week. VARIATION: For the smelts, substitute any small fish, about 3 to 5
inches long.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.