| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Fish | 2 | Servings |
INGREDIENTS
| 1 1/2 | lb | Freshwater fish – |
| Perch, bass, trout – diced | ||
| 1/2 | c | Tomato, sliced |
| 1/4 | c | Onion, sliced thin |
| 1/2 | ts | Freshly ground black pepper |
| 1/2 | ts | Salt, or to taste |
| 1/2 | ts | Thyme |
| 2 | Bay leaves | |
| 2 | Mashan leaves -OR- | |
| 2 | Sheets aluminum foil |
INSTRUCTIONS
Mix the diced fish, tomato, onion, black pepper, salt, thyme and bay leaves together. Put the mixture in the middle of the leaves or foil, fold over each half to the center, then fold over each end toward the middle. Steam the packages in a Chinese-style steamer over hot water over moderate heat for 30 minutes. Unwrap and serve hot in the wrappers. Variation: This procedure works very well if you substitute a 1-pound fillet of an ocean fish shch as scrod, sea bass, mackerel, or whatever is one's personal preference. Source: False Tongues and Sunday Bread by Copeland Marks From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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