Recipe - Fish Onepot

DAIKON PEPPER GARNISH
2 Dried chile peppers; (2 to
3)
1 Fourinch length daikon

ONEPOT
6 Leaves Napa cabbage
6 Fourinch strips dried
gourd, softened in boiling
water
2 bn Enoki mushrooms
2 Blocks tofu; cut into chunks
1 bn Edible chrysanthemum leaves;
washed and trimmed
1 Carrot; peeled and cut into
rounds (or decorative
stamps)
1 bn Watercress; washed
One half pound Snow peas; blanched and
halved diagonally
2 One half pound Firm white fish fillets with
skin, such as snapper or
bream,, cut in 2" pieces
1 Fourinch square giant kelp
(konbu), wiped with a damp
towel to clean
6 Finely chopped scallions;
for garnish
Ponzu sauce for dipping; see
recipe

Chop the tops off the chile peppers and shake out the seeds. Peel the
daikon radish, and puncture one end deeply in several places with an ice
pick or chopstick. Force the peppers into the holes, then set aside for 5
minutes to let the chiles soften. Grate the stuffed daikon over a bamboo
mat or cheesecloth, and squeeze out some of the moisture. Set aside for
garnish.

Wash and parboil the cabbage leaves in a large pot of water for 2 to 4
minutes, or until tender. Drain, salt lightly and pat dry. Lay the leaves
on a bamboo mat and roll to form a tight cylinder. Press for a few minutes,
then unwrap and cut into 1 1/2inch rounds. Refrigerate until ready to
arrange the platter.

Cut off the root cluster of the mushrooms. Separate each bunch into thirds
and tie each bundle with a gourd strip. Parboil the carrots briefly and
plunge into cold water. Drain and set aside.

Arrange all of the ingredients on a large platter, decoratively placing the
fish and other ingredients, and balancing the color.

Place the kelp in a donabe casserole and fill 2/3 full of water. Bring just
to the boiling point and remove the kelp.

Begin by placing some of the fish into the pot. After 2 or 3 minutes, place
some of each remaining ingredient in pot. When ingredients are cooked,
diners should remove them with chopsticks and dip them into ponzu sauce and
daikon. Season to taste with chopped scallions and DaikonPepper garnishes.
Keep adding and cooking remaining ingredients. When all of the fish and
vegetables are eaten, diners can drink the remaining broth.

Yield: 6 servings TAMALES WORLD TOUR SHOW #WT1A02

Recipe by: Susan Feniger and Mary Sue Milliken

Posted to MCRecipe Digest V1 #807 by Holly Butman
butma001@acpub.duke.edu on Sep 25, 1997