Recipe - Sago Gula Malaka

One half pound Fresh or frozen fish fillets
Lemon juice, butter, salt,
pepper
1 cup Shredded lettuce
1 small Tomato, chopped
One fourth cup Mayonnaise
2 Submarine rolls, split and
buttered
One fourth cup Shredded Swiss cheese

Place fillets in saucepan; cover with water; add a squeeze of lemon juice,
a few dots of butter, and a sprinkle of salt and pepper. Cover and poach 5
to 10 minutes, or just until flesh is opaque and flakes easily. Drain, cool
and flake fish. Combine with lettuce, tomato and mayonnaise; toss lightly.
Season with salt and pepper to taste. Spread over bottom halves of rolls.
Sprinkle with cheese. Top with remaining halves of rolls. Makes 2 servings.
Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Canadian Living

Posted to MMRecipes Digest V4 #12 by cjhartlin@email.msn.com on Apr 27,
1999