Title: Smoked Fish
Categories: Appetizer
Yield: 4 Servings

1 Fish
1 ts Salt
1 tb Sherry
1 tb Soy sauce
1 sl Fresh ginger root
3 tb Oil
3 tb Brown sugar

1. Have fish cleaned (but not boned) and cut in 6 pieces, each about 3
by 4 inches.

2. Sprinkle with salt, sherry and soy sauce, and let stand 15 minutes.
Meanwhile mince ginger root; cut scallion stalk in 1/2-inch sections.

3. Heat oil. Add ginger and scallion; brown lightly and discard. Add
fish and brown lightly, then remove from pan.

4. Line a heavy pan with foil for smoking fish and sprinkle with brown
sugar (see "HOW-TO SECTION"). Smoke fish 5 minutes.

5. Turn off heat and slowly open foil wrapping. Let smoke escape
gradually. Then turn fish slices over and repeat smoking process. (If sugar
is burned, remove it, and add 1 tablespoon fresh brown sugar.) Serve cold.

NOTE: This dish may be made with carp, scup, butterfish or white fish.
It will keep, refrigerated, for several days.

VARlATIONS : In step 3, steam the fish 15 minutes instead of browning
it.

In step 4, add with the sugar, 2 tablespoons of used black tea leaves.

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