MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot And Spicy Fish
Categories: Fish, Taiwanese
Yield: 4 Servings

MMMMM----------------------------FISH---------------------------------
2 lb Fresh water fish
1 Green onion; sectioned
2 Ginger slices
1/2 tb Szechuan peppercorns
1/2 c Water
1 tb Oil

MMMMM--------------------------MARINADE-------------------------------
1 tb Cooking wine
1/2 ts Salt
1 pn White pepper

MMMMM---------------------------SAUCE--------------------------------
2 cl Garlic; minced
1 Green onion; minced
2 tb Soy sauce
1/2 tb Sugar
1/2 ts Salt
1/2 ts Vinegar
1 tb Oil

Fillet fish by cutting through flesh along backbone. Remove and
discard skin.

Slant filets into slices. Marinate.

Lightly oil plate. Arrange sliced fish on plate, and add sectioned
green onion and sliced ginger. Place in rice cooker. Add 1/2 c water
in rice cooker, steam until switch turns off. Remove from rice
cooker. Remove and discard green onion and ginger.

Heat wok with 1 tb oil, stir-fry peppercorns over low heat until
fragrant. Remove and discard peppercorns. Pour oil into bowl. Add
minced garlic and minced green onion. Mix well. Pour over fish and
serve.

Recipe by Rice Cooker Cookbook

Taipei: Culture & Life Publishing Co, 1996

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