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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