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Raw Fish Chinese Style

Fish and Seafood

Raw Fish Chinese Style
½ pound firm white fish, very thinly sliced
2 Tablespoons hot peanut oil, ½ tablespoon set aside
1/4 teaspoon dry mustard powder, mixed with set aside peanut oil
½ teaspoon Chinese white vinegar

1. Carefully dry every fish slice.
2. Mix set aside peanut oil with the mustard powder and the vinegar and brush this on one side of each slice, and plate in overlapping slices in a design on a small platter. Refrigerate covered until very cold (about one or two hours), then serve.

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