Spiced fish - chekiang
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Spiced fish - chekiang
  Fish    Chinese  
Last updated 6/12/2012 1:24:10 AM. Recipe ID 57575. Report a problem with this recipe.
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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.

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Recipe ID 57575 (Apr 03, 2005)

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