Recipe - Steamed Pungent Cod With Cabbage

Three fourths pound Thick filet of cod
4 lg Leaves of Napa (celery)
Cabbage
One half tablespoon Fresh ginger root, minced
1 teaspoon Sesame oil
1 One half cup Water
1 tablespoon Crushed rock sugar
One half cup Sweet Mixed Pickles, minced
One fourth cup Pickle juice
One half tablespoon Thin soy sauce
1 tablespoon White vinegar
Cornstarch paste
2 Green onions, cut or sliced up in
Thin strips

Sauce: In saucepan, heat water & crushed rock sugar
until sugar melts. Add pickle juice, soy sauce,
vinegar & minced 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 710 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini