Poached fish with ginger
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Stalks celery; 3\" sticks (up to 4) | |
| Ginger root; 1\" piece, minced | ||
| 1 | Clove garlic; minced | |
| 1 | Whole lemon; sliced | |
| ¼ | cup | Soy sauce |
| 1 | cup | Water |
| 1 | pounds | Flounder or other lean white fish fillets |
| Flat leaf parsley; chopped | ||
Directions
Arrange the celery sticks in a layer in the bottom of a covered saucepan.
This is your "steaming rack." Add the next 5 ingredients. Bring to a boil and simmer 5 minutes. Lay the fish on the celery and cover the pan. Steam about 5 minutes, or until the fish is firm and flakes with a fork. Sprinkle with chopped parsley. Serves 4. NOTES : Today's recipe features a basic fish cooking technique that works with many other combinations of bottom-layer vegetables and seasonings. Yo= u can serve the "steaming rack" vegetables, or use tough outer leaves or stalks and discard them. Bon appetit from the Chef and staff at World Wide Recipes
Recipe by: World Wide Recipes: TheChef@...
Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 27, 1998
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