79. Shredded Fish

• 4 lb. prepared mackerel or porgy
• 4 fluid oz. (½ cup) light so

Remove fish heads and discard them. Weigh out 4 lb. fish. Steam the fish for 20 minutes, then bone and skin it. Mix the fishmeat with soy sauce, sherry, sugar, ginger, garlic and half the oil. Bring to the boil and simmer for 1½ hours, until the liquid is absorbed and the flakes start to come apart.

For the drying out, use a large shallow pan about 10 inches by 14 inches. Pour in the re