| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
June 1991 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
White fish fillets |
| 2 |
tb |
Vegetable oil |
|
|
A; (1 1/2-inch-long) |
|
|
; piece of fresh |
|
|
; gingerroot, peeled |
|
|
; and cut into |
|
|
; julienne strips |
| 1 |
lg |
Scallion; cut into julienne |
|
|
; strips |
| 1 |
ts |
Oriental sesame oil soy sauce to taste as |
|
|
; an accompaniment |
|
|
White-wine vinegar or to taste as an |
|
|
; accompaniment |
INSTRUCTIONS
Arrange the fillets in one layer in a microwave-safe baking dish, season
them with salt and pepper, and cover the dish tightly with microwave-safe
plastic wrap. Microwave the fish at high power (100%) for 3 minutes, or
until it is opaque and just cooked through, remove the plastic wrap
carefully, and pour off the liquid in the dish. Keep the fish warm, covered
loosely.
In a microwave-safe glass measure combine the vegetable oil, the
gingerroot, and scallion and microwave the mixture at high power (100%) for
1 minute. Add the sesame oil, let the mixture cool slightly, and pour it
over fish. Serve the fish sprinkled with soy sauce and the vinegar.
Serves 2.
Gourmet June 1991
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