| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Chinese, Seafood |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Thick filet of cod |
| 4 |
lg |
Leaves of Napa (celery) |
|
|
Cabbage |
| 1/2 |
tb |
Fresh ginger root, minced |
| 1 |
ts |
Sesame oil |
| 1 1/2 |
c |
Water |
| 1 |
tb |
Crushed rock sugar |
| 1/2 |
c |
Sweet Mixed Pickles, diced |
| 1/4 |
c |
Pickle juice |
| 1/2 |
tb |
Thin soy sauce |
| 1 |
tb |
White vinegar |
|
|
Cornstarch paste |
| 2 |
|
Green onions, sliced in |
|
|
Thin strips |
INSTRUCTIONS
Sauce: In saucepan, heat water & crushed rock sugar
until sugar melts. Add pickle juice, soy sauce,
vinegar & diced pickles. Bring to boil, stirring
constantly. Restir cornstarch paste, and dribble it
into boiling sauce, until sauce has consistency of
thin pancake batter. Remove from heat. Reserve in
saucepan.
Preparation: Slice cod filet across the grain about
1/2" thick, keeping slices in position. Cut leafy
fringes off of cabbage (save for your stock pot). Cut
cabbage stalks lengthwise into pieces to match fish
slices. Insert cabbage slices between each slice of
fish. Hold together and slice fish & cabbage in half.
Using broad side of cleaver, lift fish & cabbage, as
is, onto 10" oval serving dish. Sprinkle ginger and
sesame oil on fish.
Steaming: About 15 minutes before serving time, bring
water in steamer to boiling. Steam fish platter in
steamer for 7-10 minutes, until fish turns milky
white. Meanwhile, reheat sauce. Remove fish from
steamer and pour off any water. Pour sauce unevenly
over fish so it is only partly covered. Garnish with
green onions. Serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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