Chinese recipes

Chapter 14: PINEAPPLE FISH

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About This Book

A practical collection of home-style Chinese recipes accompanied by explanatory notes on common seasonings, ingredient substitutions, and suggested quantities. It offers measured, step-by-step directions for tea, soups, rice dishes, seafood and meat preparations, vegetable dishes, fried dim-sum–style items, sauces and simple puddings, with techniques such as frying, deep-frying and cornstarch-thickened gravies. Many recipes state serving amounts and include kitchen tips for adapting traditional ingredients to widely available shortenings and groceries. The overall approach emphasizes straightforward instructions to help cooks reproduce authentic flavors using accessible methods and supplies.

PINEAPPLE FISH

1 lb. white fish
½ can sliced pineapple
4 green peppers
¼ lb. bamboo shoots
⅛ cup white vinegar
2 teaspoons brown sugar
small piece of ginger
soy bean sauce
cornstarch

Wash fish clean and dry with a towel. Slice it cross-wise. Dice the pineapple. Cut up the peppers and bamboo shoots into small pieces and fry in a red hot pan and add ginger. Add a quarter cup full of white vinegar, brown sugar, pepper and salt and soy bean sauce to taste. Add the fish to the mixture, stir well until cooked tender. Lastly add the diced pineapple, thicken the gravy with a little cornstarch. Serve hot.