Rating: 5 1 vote cast)
Total Time:
0 min. Serving Size:
4
1
2
4
8
16
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Nutritional Facts Servings Per Recipe: 4 Amount Per Serving Calories 141 % Daily Value** Total Fat 10g
16%
Cholesterol 2mg
1%
Sodium 879mg
37%
Total Carbohydrate 11g
4%
Protein 2g
** Percentage Daily Values are based on a
2000 calorie diet.
Smoked Fish
Date Added: June 11, 2009
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Directions:
1. Have fish cleaned (but not boned) and cut in 6 pieces, each about 3 by 4 inches.2. Sprinkle with salt, sherry and soy sauce, and let stand 15 minutes.3. Meanwhile mince ginger root; cut scallion stalk in 1/2-inch sections.4. Heat oil. Add ginger and scallion; brown lightly and discard.5. Add fish and brown lightly, then remove from pan.6. Line a heavy pan with foil for smoking fish and sprinkle with brown sugar (see "HOW-TO SECTION").7. Smoke fish 5 minutes. Turn off heat and slowly open foil wrapping.8. Let smoke escape gradually. Then turn fish slices over and repeat smoking process.9. (If sugar is burned, remove it, and add 1 tablespoon fresh brown sugar).10. Serve cold. NOTE: This dish may be made with carp, scup, butterfish or white fish.11. It will keep, refrigerated, for several days.
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Dietary Notes:
This recipe is low-cholesterol with 1.5mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Fish, MSG, Sulfites, Natural Sweeteners, Alcohol, Iodine allergies.
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