Recipe - Steamed Monkfish With Sizzling Chile Oil

4 6oz monkfish fillets
One fourth cup Soy sauce
2 tablespoon Dry sherry
One half cup Peanut oil
2 Scallions, cut in 2" lengths
and slivered
1 Piece fresh ginger, 2"
length, peeled and thinly
slivered
2 teaspoon Garlic, minced
2 De arbols, cayenne or Thai
chiles, cut into 1/2"
lengths
2 teaspoon Sesame oil
Salt to taste

Totally Chile Pepper Cookbook by Helene Siegel and Karen Gillingham,
CelestialArts, Berkeley CA, ISBN o890877246 $4.95

After I browsed through it though, I found that it had some really good
looking recipes. This is one that I will be trying as soon as I can. Rub 2
tbsp soy sauce and dry sherry all over fish and place on oilcoated surface
for steaming. Assemble remaining ingredients for quick cooking.

Steam fish in wok or steamer 10 to 14 minutes, until opaque in center. Just
before fish is done, warm peanut oil in small saucepan over medium heat
about 3 minutes. Stir in scallions, ginger, garlic, chiles, sesame oil and
salt. Cook 30 seconds. Remove from heat and stir in soy sauce. When fish is
done, transfer to serving plates. Drizzle with sizzling oil and serve hot.
Posted to CHILEHEADS DIGEST V4 #007 by "Goslowsky, George"
gjgoslow@ingr.com on Jul 8, 1997