Steamed pungent cod with cabbage
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Steamed pungent cod with cabbage
  Cabbage    Chinese    Seafood  
Last updated 6/12/2012 1:24:52 AM. Recipe ID 58586. Report a problem with this recipe.
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      Title: Steamed pungent cod with cabbage
 Categories: Chinese, Seafood
      Yield: 4 Servings
 
    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
 
  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.
 




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Recipe ID 58586 (Apr 03, 2005)

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