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Ingredients:
2 pounds Pacific snapper, or perch fillets 1 tablespoon chopped fresh ginger root 2/3 cup soy sauce 2 tablespoons dry white wine 2 cups water 1/3 cup sugar 1 to 2 whole star anise
Directions: Rinse fish with cold water; pat dry with paper towels. Set aside. Using garlic press, press juice of ginger into soy sauce; pour into large skillet. Add remaining ingredients
(except fish); bring to boil. Reduce heat and add fish. Cover and simmer for 10-15 minutes, or until fish flakes easily when tested with a fork. Remove fish to serving platter and keep warm. Over high
heat, bring poaching liquid to boil. Continue cooking for 10-15 minutes, or until sauce thickens, stirring occasionally. Pour sauce over fish.
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