1. Have fish cleaned and scaled, but left whole. Rinse in cold water; then dry well with paper toweling. Sprinkle fish with sherry and salt, wrap in foil or transparent wrap, and refrigerate overnight. 2. Cut fish crosswise into 2 to 3 inch steaks. 3. Mince garlic, ginger root and scallions; then blend well with vinegar. 4. Heat oil to smoking. Brown fish steaks quickly. Remove from pan when done. Top at once with vinegar mixture and serve. NOTE: Use haddock or whiting. From , ISBN 0-517-65870-4.
Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey. 

 Seafood Cookbooks