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 7404240 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

Braised Fish

Fish and Seafood

Braised Fish
1 pound skinless and boneless sea bass or halibut fillets cut in large pieces
2 Tablespoons thin soy sauce
2 Tablespoons Chinese rice wine
1 teaspoon sesame oil
1 teaspoon Chinese black vinegar
3 slices fresh ginger, slivered
1 Tablespoon chili paste with garlic
2 scallions, angle-sliced

1. Mix fish with the soy sauce, rice wine, and sesame oil.
2. Then heat a wok or fry pan and fry the pieces of fish on both sides, then add the vinegar, ginger, and chili paste and gently toss for one minute before adding the scallion pieces, stirring, and after another minute, toss and serve in a pre-heated shallow bowl.

Flavor and Fortune is a magazine of:

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