---------- Recipe via Meal-Master (tm) v8.02

     Title: SPICED FISH - CHEKIANG
Categories: Chinese, Fish
     Yield: 6 servings

          Stephen Ceideburg
     1 lb White fish fillets
     1 tb Minced ginger root
     2    Green onions, chopped
     2 tb Light soy sauce
     1 tb Rice wine or dry sherry
     6 tb Peanut oil
   1/2 ts Five-spice powder
     2 tb Sugar
   1/4 c  Boiling water

 Select firm fish fillets and cut them into pieces
 approximately 1/2 inch thick by 1 inch by 3 inches.
 Marinate 2 to 3 hours in mixture of ginger root, green
 onions, soy and wine. Heat oil in heavy skillet. Drain
 fish slices, reserving marinade, and fry until brown
 on both sides. Drain on paper toweling. Remove oil
 from skillet. Combine five-spice powder, sugar and
 water. Add to skillet and stir well. Return fish to
 skillet with reserved marinade and cook until sauce is
 reduced by one-half. Cool and serve at room
 temperature.

 From "The Regional Cooking of China" by Margret Gin
 and Alfred E. Castle, 101 Productions, San Francisco,
 1975.

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