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Classic
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page 75
FISH
MUSHI KUJIRA
(Boiled Whale or Bass)
Two pounds of fish; one half teacupful of syou; orange and lemon skin; two long,
large radishes; two tablespoonfuls of vinegar; salt, and dash of cayenne pepper.
Take off all bones and slice the fish daintily in long slices, and then in
half-inch dice. Sprinkle with salt, and leave for about fifteen minutes. Cut
radishes in long, even, delicate strips. Boil for a few minutes, strain, then
add half a cupful of syou sauce and two tablespoonfuls of a fine vinegar. When
it boils, drop in the fish slices. Boil up, then push to back of range, and,
covered tight, let it simmer for half an hour. Grate the peels of half a lemon
and half an orange, and sprinkle over the fish, after having removed it to a hot
platter. Serve with boiled rice.
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