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| | | Oriental Perch Crisp | Favorite of Veronica Cook - Harbor View, Ohio
| | Course: | Main Entrée | | Servings: | 2-4 | |
Ingredients & Instructions:
½ cup water
1/3 cup teriyaki sauce
½ teaspoon ground ginger
1 pound of perch
3 cups chow mein noodles, crushed
¼ cup margarine
½ cup diary sour cream
2 ½ teaspoons soy sauce
1/8 teaspoon ground ginger
1 tablespoon finely chopped green onion
In small dish, combine water, teriyaki sauce, ginger and the dry mustard. Cut perch into serving size pieces. Place in plastic bag. Pour marinade over fish. Refrigerate at the least 30 minutes, turning bag over one or two times. Drain and discard marinade. Heat over to 375°. Grease 13x9 inch baking pan. Sprinkle chow mein noodles, pressing lightly. Place in prepared pan. Bake until perch flakes easily. In small dish, blend sour cream, soy sauce and ginger. Spoon over baked fish. Top with green onion.
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