San Ton Pa(Mincemeat Of Raw Fish)

* Exported from MasterCook *

SAN TON PA (MINCEMEAT OF RAW FISH)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Fresh fish (sole, halibut,
-flounder)
1 t Salt
1/2 c Water
Juice of 5 to 6 lemons
5 md Onions
5 Cloves garlic
3 To 4 fresh pimentos
2 tb Finely chopped fennel,
-cilantro, shallots

Reduce the fish to mincemeat after removing all the
bones. Place in a bowl. In another bowl mix the salt
in the water, then add the lemon juice. Pour this
mixture over the fish and let stand for 15 minutes.
Chop the onions, garlic and pimentos very fine. Press
out the water from the fish and boil this water. Set
aside to cool. Mix this juice with the fish. Add the
herbs and the onions, garlic and pimentos. The
resulting dish is a pale-pink mincemeat of fish, with
green speckles from the added condiments. Serve cold
with a green salad.

From: PEARL S. BUCK'S ORIENTAL COOKBOOK, SBN
671-21366-0 Posted by: Karin Brewer, Cooking Echo, 6/92



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