Red-Cooked Fish Steaks
Submitted by keithmarsh on Sun, 23/09/2007 - 22:10.
Book:
Classic Chinese Cuisine - Kenneth Lo
Page:
88
God I really must read recipes more thoroughly. Made the sauce as a dipping sauce, when on the last bit, you cook the fish in the sauce. Dufus. No harm done. Yummy scrummy. Fish tricky to keep together. I cut it into too small pieces (about 1" cubes). Should've been 2" square. Maybe a little less ginger next time.