| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Meat – seaf, New imports | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Plus 2 tablespoons water |
| 2 | T | Soy sauce |
| 1 | T | Rice wine vinegar |
| 1/3 | c | Raw long grain rice |
| 4 | Outer leaves of Napa cabbage | |
| 4 | 6 ounce piec cod | |
| Salt and pepper | ||
| 1 | T | Plus 1 teaspoon oyster sauce |
| 1 | t | 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: "[email protected]" <[email protected]>
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Nutrition (calculated from recipe ingredients)
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Calories: 257
Calories From Fat: 16
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 1562.2mg
Potassium: 183.6mg
Carbohydrates: 64.7g
Fiber: 4.3g
Sugar: <1g
Protein: 5.9g