| 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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