In article >,
Steve Wertz > wrote:

> On Sun, 08 Jul 2007 14:42:56 GMT, James Silverton wrote:
>
<snip>
>
> > I have an old edition (about 30 years old) of the "Thousand
> > Recipe Chinese Cook Book" by Gloria Bley Miller. Given that Ms
> > Miller does not appear to be Chinese surprisingly, it is still
> > in print and must have something good about. There are several
> > pages on dried fish and its use.
>
> So can you give a brief synopsis? I've double-checked all my
> cookbooks and can find very little. I've seen the one you
> mention, but that's one of the very few I own.
>
> -sw

I have a copy of Miller's book (1994 printing) and can't find much
regarding dried fish. She mentions them under "ingredients used in
chinese cooking" and says in her glossary:

"Fish preserved by salting and drying. Some are immersed in oil; others
are not. Includes many varieties: flounder, haddock, blowfish, and the
sardine-like pilot fish and silverfish. Domestic dried flounder is
relatively bland, the imported varieties stronger and saltier. Can be
steamed with ginger or minced pork, combined with red-cooked meats or
cut in small pieces and deep-fried (smells like ripe cheese during
frying). Is often soaked first. Should be used sparingly. Sold by
weight."

On storing: "Needs no refrigeration but should be wrapped well in
plastic because of its penetrating odor."

On soaking: "Soak 4 hours in cold water. Rinse. (For Steaming): Soak 10
minutes in cold water. Rinse and drain."

This is a big book (over 900 pages) and she may well mention dried fish
here and there but I didn't notice any deeper account of them than what
I typed above.

I only found (stumbled on, actually) one fish recipe in Miller's book
using dried fish:

Steamed Dried Fish

dried fish
2 slices fresh ginger root
2 tablespoons peanut oil

1. Cut dried fish in 3/4 inch strips. Rinse in cold water; then place in
a shallow heatproof dish.
2. Shred ginger root and arrange over fish. Sprinkle with oil.
3. Steam 15 to 20 minutes (the author here refers you to her chapters on
steaming techniques.
Miller comments re. the above recipe: This pungent dish is essentially a
flavoring for rice and should be eaten accordingly, in small quantities.
Allow about two 3/4 inch strips per person.

It is a pretty neat book, but I must admit I seldom refer to it. Perhaps
I'll start using it now that I pulled it off the shelves.

Best regards,
Dave W.
In the Ozarks