Pineapple Fish
A historical recipe from Chinese recipes, by Wong, Nellie C. (Nellie Choy).
A historical recipe
Chinese recipes, by Wong, Nellie C. (Nellie Choy). Project Gutenberg eBook #76573.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Chinese recipes, by Wong, Nellie C. (Nellie Choy). Digitised by Project Gutenberg, eBook #76573 (https://www.gutenberg.org/ebooks/76573). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
China. Associated with China by the book is about Chinese cookery (Cooking, Chinese); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a quarter cup full of white vinegar
Method
- 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.