Poached Fish With Ginger
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | 4 | Servings | ||
INGREDIENTS
| 3 | Stalks celery, 3" sticks up | |
| to 4 | ||
| Ginger root, 1" piece | ||
| minced | ||
| 1 | Clove garlic, minced | |
| 1 | Whole lemon, sliced | |
| 1/4 | c | Soy sauce |
| 1 | c | Water |
| 1 | lb | Flounder or other lean white |
| fish fillets | ||
| Flat leaf parsley, chopped |
INSTRUCTIONS
Arrange the celery sticks in a layer in the bottom of a covered saucepan. This is your "steaming rack." Add the next 5 ingredients. Bring to a boil and simmer 5 minutes. Lay the fish on the celery and cover the pan. Steam about 5 minutes, or until the fish is firm and flakes with a fork. Sprinkle with chopped parsley. Serves 4. NOTES : Today's recipe features a basic fish cooking technique that works with many other combinations of bottom-layer vegetables and seasonings. Yo= u can serve the "steaming rack" vegetables, or use tough outer leaves or stalks and discard them. Bon appetit from the Chef and staff at World Wide Recipes Recipe by: World Wide Recipes: TheChef@wwrecipes.com Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 27, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 557
Calories From Fat: 322
Total Fat: 35.7g
Cholesterol: 175.6mg
Sodium: 1031.2mg
Potassium: 845mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: 1.3g
Protein: 51.7g