Recipe#11020

Title: Fish Soy Sauce

Newsgroups: rec.food.recipes 
 From: Catherine_Yang@brown.edu (Catherine Yang) 
 Subject: Chinese Fish in Soy Sauce 
 Message-ID: D9v6n2.8LI@bonkers.taronga.com 
 Date: Thu, 8 Jun 1995 17:16:14 GMT 

1-1.5 lbs   fresh fish filet (perch or catfish nuggets)  
 3-4 T       cooking oil
 2 or 3      1/4" slices fresh ginger   
 3 T         soy sauce
 4 stalks    green onion cut into 1" pieces (discard white portion)
 1 T         granulated sugar
 Note: T=tablespoon
 1.  Heat the cooking oil over medium heat in a non-stick frying pan.
 2.  Fry the ginger and green onion until the green onions start to
     brown.
 3.  Add the fish and pan fry until the fish is cooked. Cooking time will
     depend on thickness of fish filets. Turn filets once during cooking.
 4.  Add the soy sauce and sugar to pan and cook until the sauce bubbles.
     Filets should be coated with sauce and sauce should start to form a
     "crunchy" coating from carmelizing sugar.
 5.  Remove from heat and serve immediately.