| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Eastwest2 |
1 |
servings |
INGREDIENTS
| 5 |
lb |
Black cod – (to 6 lbs); gutted, head |
|
|
And tail on |
| 1/4 |
c |
Julienned ginger |
| 1/4 |
c |
Julienned scallions |
|
|
Cabbage; for lining steamer |
| 2 |
tb |
Soy sauce |
|
|
Peanut oil; heated to simmer |
INSTRUCTIONS
Score the skin on the fish. Place some ginger and scallions inside the
cavity, the rest on the skin. Put fish in a steamer lined with cabbage
leaves. Steam for 10 minutes, or until the fish is fully cooked. Pour 1 to
2 tablespoons of soy sauce over fish, followed by hot peanut oil.
This recipe yields ?? servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B20) - from the TV
FOOD NETWORK" S(Formatted for MC5): "10-27-1999 by Joe Comiskey -
jcomiskey@krypto.net"
Per serving: 19 Calories (kcal); trace Total Fat; (1% calories from fat);
2g Protein; 3g Carbohydrate; 0mg Cholesterol; 2057mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.
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