| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
New imports, Meat – seaf |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Plus 2 tablespoons water |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Rice wine vinegar |
| 1/3 |
c |
Raw long grain rice |
| 4 |
lg |
Outer leaves of Napa cabbage |
| 4 |
|
6 ounce piec cod |
|
|
Salt and pepper |
| 1 |
tb |
Plus 1 teaspoon oyster sauce |
| 1 |
ts |
Ginger; finely chopped |
INSTRUCTIONS
Combine all liquid and heat. Add rice and cook, covered, until tender. Set
aside to cool. Fill a small sauce pan with water, add 1 teaspoon salt, and
bring to a boil. Blanch the napa leaves in the water for 2 minutes. Refresh
in some cold water. Drain. Season the cod fillets with salt and pepper.
Brush 1 teaspoon of oyster sauce on each piece. Lay out the napa leaves
inside up, stem end toward you. Take 1/4 cup of the finished rice and
flatten it onto the leaf, within 1-inch of the sides, and 2 inches of the
top and bottom. Place the cod in the middle of the rice. Sprinkle it with a
pinch of the chopped ginger. Fold in the sides of the leaves to the center.
Fold the stem over the top of the fish and continue to roll, making a
bundle. Continue with the rest of the fish. Place seam side down on the
rack of your steamer, cover and steam for 15 minutes. Serve with mustard
vinaigrette
Recipe By : ESSENCE OF EMERIL SHOW
Posted to MC-Recipe Digest V1 #226
Date: Fri, 27 Sep 1996 09:23:32 -0700
From: "Rowaan@ix.netcom.com" <rowaan@ix.netcom.com>
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