What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6942241 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

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.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720