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THE CHINESE COOK BOOK
HOT WATER FISH
五
NG柳
LOW魚
YUE
- 10 pounds cod
- 1 can Chinese Chow Chow
- 1 cup vinegar
- 2 teaspoonfuls salt
(a) Clean the cod but do not cut it.
(b) Pour into a bowl, boiling water equal to 5 times the weight of the fish. Add the salt. Place the fish in this and keep covered until the water gets lukewarm.
(c) Put the fish on a suitable plate and pour over it the gravy made of the Chow Chow, vinegar, and a little sugar, cornstarch, and salt.
Garnish with parsley and serve.
