WARNING: This recipe is HOT. If it's not your taste, cut back on the ginger root or leave it out altogether.
(For Year of the Tiger)
Fish with Ginger
500 g (1 lb.) cod or haddock, 4 fillets
2 tablespoons oil
90 g. (3 oz.) butter
1 tablespoon grated ginger root*
4 springs parsley
4 lemon wedges
Wash and dry the fish. Heat the oil in a wok and fry gently until tender. Melt the butter in a small pan, add ginger, stir until well mixed and pour over the fish. Served garnished with the parsley and the lemon wedges.
All original writing and art copyright A. Dameron 2000-2010