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Yue Shang Fish with Tea Oil
Fish and Seafood
|Yue Shang Fish with Tea Oil|
1 pound boneless thin flat fish filet, cut into six pieces
2 Tablespoons tea or vegetable oil
1 teaspoon salt
1/2 cup white Chinese rice wine vinegar
6 bowls cooked rice noodles
1/2 teaspoon chili paste with garlic
2Tablespoons puffed or dry roasted peanuts
2 Tablespoons chopped chives
1. Rub fish with oil, then the salt. Put it in a bowl and pour rice wine vinegar over it, cover, and set aside in the refrigerator for six hours or overnight. This pickles the fish.
2. Pour boiling water over the noodles and set them aside for a few minutes. When ready to use them, drain, mix with the chili paste, and put some in individual rice bowls.
3. Remove the fish from the refrigerator, drain and discard the vinegar, and put one piece on top of the noodles in each bowl.
4. Sprinkle some peanuts and chives on each piece of fish, and serve.