Steamed Fish and Vegetables Recipe
Ingredients
| Fillets of Sole- 4nos, cut in 3-inch strips | ||
| Bottled Clam Juice- 1 1/2 cups | ||
| Sake or Dry Sherry- 1/2 cup | ||
| Ginger root | 2 Teaspoon, minced | |
| Soy sauce | 2 Tablespoon | |
| Sugar | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Ac'cent- 1/2 teaspoon | ||
| Celery | 1/2 Cup (16 tbs), diced | |
| Scallions | 1 , sliced | |
| Cauliflower Flowerets- 1 cup | ||
| Cooked or Canned Breen Peas-1/2 cup | ||
Directions
GETTING READY
1) In a saucepan, combine the clam juice, sake or sherry, ginger, soy sauce, sugar, salt, and Ac'cent.
2) Bring to a boil and add celery, scallions and cauliflower.
3) Cover and simmer for 8 minutes.
MAKING
4) Remove the vegetable, keep warm and reserve the liquid.
5) In a saucepan heat the reserved liquid and cook the fish in it for 7 minutes or until fish flake easily.
SERVING
6) In a serving dish, arrange the fish, with warm vegetables and peas around it, serve hot.
1) In a saucepan, combine the clam juice, sake or sherry, ginger, soy sauce, sugar, salt, and Ac'cent.
2) Bring to a boil and add celery, scallions and cauliflower.
3) Cover and simmer for 8 minutes.
MAKING
4) Remove the vegetable, keep warm and reserve the liquid.
5) In a saucepan heat the reserved liquid and cook the fish in it for 7 minutes or until fish flake easily.
SERVING
6) In a serving dish, arrange the fish, with warm vegetables and peas around it, serve hot.
Chef
