Page:The Chinese cook book.djvu/117

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THE CHINESE COOK BOOK
91

RAW FISH PARTY


YUE

SANG

7 pounds pike
6 pounds carrots
2 cups green peppers
2 pieces ginger root
1 cup Chinese Chow Chow
A few lemon leaves
1 tablespoonful lemon juice
1 tablespoonful fried sesamum-seed
1 teaspoonful powdered salted almonds
1 teaspoonful powdered salted peanuts
3 tablespoonfuls peanut oil
1 tablespoonful vinegar
2 cups chrysanthemums

(a) Remove the skin from the fish and take out the bones. Cut into pieces 1/16 inch by 1 inch by ½% inches. Dry with a clean cloth.

(b) Cut into pieces 1/16 inch by 1/16 inch by 1½ inches the carrots, green peppers, ginger root, Chow Chow, and lemon leaves.

(c) Put the carrots into a suitable bag and squeeze all the juice out of them.

(d) Put the vinegar and a little salt in a