Recipe - Steamed Cod With Rice

1/3 cup Plus 2 tablespoons water
2 tablespoon Soy sauce
1 tablespoon Rice wine vinegar
1/3 cup Raw long grain rice
4 lg Outer leaves of Napa cabbage
4 6 ounce piec cod
Salt and pepper
1 tablespoon Plus 1 teaspoon oyster sauce
1 teaspoon Ginger; finely chopped

Combine all liquid and heat. Add rice and cook, covered, until tender. Set
aside to cool. Fill a small sauce pan with water, add 1 teaspoon salt, and
bring to a boil. Blanch the napa leaves in the water for 2 minutes. Refresh
in some cold water. Drain. Season the cod fillets with salt and pepper.
Brush 1 teaspoon of oyster sauce on each piece. Lay out the napa leaves
inside up, stem end toward you. Take One fourth cup of the finished rice and
flatten it onto the leaf, within 1inch of the sides, and 2 inches of the
top and bottom. Place the cod in the middle of the rice. Sprinkle it with a
pinch of the chopped ginger. Fold in the sides of the leaves to the center.
Fold the stem over the top of the fish and continue to roll, making a
bundle. Continue with the rest of the fish. Place seam side down on the
rack of your steamer, cover and steam for 15 minutes. Serve with mustard
vinaigrette
Recipe By : ESSENCE OF EMERIL SHOW

Posted to MCRecipe Digest V1 #226

Date: Fri, 27 Sep 1996 09:23:32 0700

From: "Rowaan@ix.netcom.com" rowaan@ix.netcom.com