Batter-fried fish with garlic sauce from Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (page 193) by Moosewood Collective

  • garlic
  • fresh ginger
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute peanut oil for vegetable oil; cider vinegar for rice wine vinegar; and haddock fillets, bluefish fillets, or monkfish fillets for scrod fillets. Can use the book's "Chinese vegetable stock," p178.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute peanut oil for vegetable oil; cider vinegar for rice wine vinegar; and haddock fillets, bluefish fillets, or monkfish fillets for scrod fillets. Can use the book's "Chinese vegetable stock," p178.

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