2 lb Gemfish (or firm white fish)

1/2 bn Of parsley

1/2 bn Coriander

3 Cloves garlic

1/2 tb Paprika

1/2 tb Cumin

1 ts Coriander

1 pn Cayenne

2 1/2 oz Lemon juice

3 oz Olive oil

In food processor, process half a bunch of fresh coriander, half
a bunch of parsley, 3 large cloves of garlic, 1/2 tablespoon each
of paprika and cumin, one teaspoon coriander, pinch of cayenne, 2
1/2 oz lemon juice, 3 oz olive oil.
Marinate 2 lb of Gemfish in
this mixture for at least one hour, but preferably overnight.
Remove fillets from marinade, place in griller or barbeque, basting
in marinate while cooking.
Cook 2-3 minutes each side, turning
carefully only once.
From : Meryl Constance.
Sydney Morning Herald.
15 th September.
1992.

Stephen Ceideburg
—————————-SWEET AND SOUR
SAUCE—————————-
1 c Water

1/2 c White vinegar

1/2 c Sugar

1/4 c Tomato paste

4 ts Cornstarch

———————————-GOW
GEES———————————-
1 oz Dried mushrooms

Boiling water 48 Wonton wrappers (about 1

-pound) 2 oz Shrimp

4 oz Uncooked boneless lean pork

3 Green onions

2 ts Soy sauce

1/2 ts Grated pared fresh ginger

-root 1 sm Clove garlic, crushed

3 c Vegetable oil

Here’s a Chinese appetizer that looks great–crescents of deep
fried wonton skins stuffed with pork, shrimp and other goodies.
For
Sauce: 1.
Combine water, vinegar, sugar, tomato paste and
cornstarch in small

saucepan.
Cook over medium heat, stirring constantly, until
sauce boils.
Boil and stir 1 minute.
.
Keep sauce warm.
For Gow
Gees: 2.
Place mushrooms in bowl and cover with boiling water.
Let
stand 30

minutes.
Drain and squeeze out excess water.
3.
Cut wonton
wrappers into circles using 3-inch (8 cm) biscuit or cookie

cutter.
Cover wrappers with plastic wrap to avoid excessive
drying.
4.
Remove shells and back veins from shrimp.
Finely chop
shrimp, pork,

onions and mushrooms with cleaver, sharp knife or food
processor.
Transfer chopped foods to large bowl.
Add soy sauce,
ginger and garlic.
Mix well.
5.
Place level teaspoon (5 mL) pork
mixture onto center of each wonton

circle.
Brush edges with water.
Fold circles in half over
filling, pressing edges firmly together to seal.
6.
Heat vegetable
oil in wok over high heat until it reaches 375 degrees F

(190 C).
Fry 8 to 10 gow gees at a time in hot oil until golden,
2 to 3 minutes.
Drain on absorbent paper.
Serve with Sweet and Sour
Sauce.
From “Chinese Cooking Class Cookbook” by the Editors of
Consumer Guide, Publications International LTD, 1980.
ISBN
0-517-322455.

Karen Mintzias 5 md Whole fish; cleaned

- heads left on 2 tb Olive oil (or more)

1 Lemon (juice only)

1 tb Chopped fresh parsley

1 tb Chopped fresh thyme

1 tb Chopped fresh fennel

Salt & freshly ground pepper 3 Anchovy fillets; rinsed

- minced or mashed 2 tb Butter

15 lg Grapevine leaves

Lemon slices & fennel leaves Wash and dry the fish.
In a
glass or earthenware bowl, beat the oil, lemon juice, parsley,
thyme, fennel, and a pinch each of salt and pepper.
Dip each fish
in the mixture, turning to coat and allow to marinate an hour or
two in the refrigerator.
Remove the fish from marinade and drain.
Meanwhile, beat the anchovies and butter together and spread on the
fish with a knife.
Wrap each fish in grapevine leaves and place,
seam side down, in an attractive baking- serving dish.
Bake in a
moderate oven (350 F) for 30 minutes.
Serve hot, garnished with
lemon and fennel.
From: “The Food of Greece” by Vilma Liacouras
Chantiles.
Avenel Books, New York.
Typed for you by Karen
Mintzias