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2 pound Fish, Fillets
10 ounce Water Chestnuts, Sliced
10 ounce Bamboo Shoots, Sliced
6 Scallions, Trimmed
8 ounce Snow Peas, Cut Up
1 cup Court Bouillon
4 tablespoon Soy Sauce
4 tablespoon Sesame Oil
¼ teaspoon Pepper
1 teaspoon Garlic, Minced
2 teaspoon Ginger, Finely Chopped
Heat oven to 350f. Arrange the fish fillets in a baking dish. Place the water chestnuts and bamboo shoots in a colander, and pour boiling water over them to remove the tinny taste. Arrange the vegetables , scallions and snowpeas around the fish. Bring the court bouillon to a simmer, along with the soy, sesame oil, pepper, garlic and ginger. Pour this over the fish, cover the fish with a sheet of buttered wax paper, buttered side down, and bake 7 minutes.
Remove from the oven, drain the cooking liquids, and reduce them by half. Serve immediately, dividing the fish among the plates along with the vegetables.
10 ounce Water Chestnuts, Sliced
10 ounce Bamboo Shoots, Sliced
6 Scallions, Trimmed
8 ounce Snow Peas, Cut Up
1 cup Court Bouillon
4 tablespoon Soy Sauce
4 tablespoon Sesame Oil
¼ teaspoon Pepper
1 teaspoon Garlic, Minced
2 teaspoon Ginger, Finely Chopped
Heat oven to 350f. Arrange the fish fillets in a baking dish. Place the water chestnuts and bamboo shoots in a colander, and pour boiling water over them to remove the tinny taste. Arrange the vegetables , scallions and snowpeas around the fish. Bring the court bouillon to a simmer, along with the soy, sesame oil, pepper, garlic and ginger. Pour this over the fish, cover the fish with a sheet of buttered wax paper, buttered side down, and bake 7 minutes.
Remove from the oven, drain the cooking liquids, and reduce them by half. Serve immediately, dividing the fish among the plates along with the vegetables.
