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Classic
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stirring constantly to prevent burning. Dish up the fish, place on another hot,
dry dish, then pour over it the sauce, and serve with rice.
PINEAPPLE FISH
Two pounds of fish; one tablespoonful of syou; one can of preserved pineapple.
Clean a haddock or codfish of about two pounds and take out the bones. Rub well
with salt, and set in a fish pan. Cover well with boiling water, and let it
simmer gently for twenty minutes. Drain off all the water, and add one
tablespoonful of syou and one can of preserved pineapple. Let this simmer slowly
for fifteen minutes longer. Thicken with cornstarch or Quong Sang Chong, and
serve with rice.
LOBSTER OMELETTE
One teaspoonful of peanut oil; two eggs; one tablespoonful of cold water; one
tablespoonful of chopped lobster meat; salt and pepper.
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Classic
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