Steamed pungent cod with cabbage

Steamed pungent cod with cabbage
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Steamed pungent cod with cabbage ingredients

  • 3⁄4 lb Thick filet of cod
  • 4 large Leaves of Napa (celery)
  • -cabbage
  • 1⁄2 T Fresh ginger root, minced
  • 1 t Sesame oil
  • 1 1⁄2 c water
  • 1 T Crushed rock sugar
  • 1⁄2 c Sweet Mixed Pickles, diced
  • 1⁄4 c Pickle juice
  • 1⁄2 T Thin soy sauce
  • 1 T White vinegar
  • Cornstarch Paste
  • 2 Green onions, sliced in thin
  • -strips

Cooking Steamed pungent cod with cabbage

1. This dish is an unusual combination of steamed fish filet and a crisp, fresh vegetable, topped with a pungent (sweet & sour) pickle sauce.
2. Saucei: in saucepan, heat water & crushed rock sugar until sugar melts.
3. Add pickle juice, soy sauce, vinegar & diced pickles.
4. Bring to boil, stirring constantly.
5. Restir cornstarch paste, and dribble it into boiling sauce, until sauce has consistency of thin pancake bat- ter. Remove from heat.
6. Reserve in saucepan.
7. Preparation: slice cod filet across the grain about ½" thick, keeping slices in position.
8. cut leafy fringes off of cabbage (save for your stock pot).
9. Cut cabbage stalks lengthwise into pieces to match fish slices.
10. Insert cabbage slices between each slice of fish.
11. Hold together and slice fish & cabbage in half.
12. Using broad side of cleav- er, lift fish & cabbage, as is, onto 10" oval serving dish.
13. Sprinkle ginger and sesame oil on fish.
14. Steaming: 15 minutes before serving time, bring water in steamer to boiling.
15. Steam fish platter in steamer for 7-10 minutes, until fish turns milky white.
16. Meanwhile, reheat sauce.
17. Remove fish from steamer and pour off any water.
18. Pour sauce unevenly over fish so it is only partly covered.
19. Garnishi with green onions.
20. serve.

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