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Ingredientes
- 3/4 lb Thick filet of cod
- 4 lrg Leaves of Napa (celery)
- Â Â Cabbage
- 1/2 Tbsp. Fresh ginger root, chopped
- 1 tsp Sesame oil
- 1Â 1/2 c. Water
- 1 Tbsp. Crushed rock sugar
- 1/2 c. Sweet Mixed Pickles, diced
- 1/4 c. Pickle juice
- 1/2 Tbsp. Thin soy sauce
- 1 Tbsp. White vinegar
- Â Â Cornstarch paste
- 2 x Green onions, sliced in
- Â Â Thin strips
Direcciones
- Sauce: In saucepan, heat water & crushed rock sugar till sugar melts. Add in pickle juice, soy sauce, vinegar & diced pickles. Bring to boil, stirring constantly. Restir cornstarch paste, and dribble it into boiling sauce, till 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 pcs 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 min before serving time, bring water in steamer to boiling. Steam fish platter in steamer for 7-10 min, till 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 399g | |
| Recipe makes 4 servings | |
| Calories 138 | |
| Calories from Fat 17 | 12% |
| Total Fat 1.92g | 2% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 263mg | 11% |
| Potassium 761mg | 22% |
| Total Carbs 13.19g | 4% |
| Dietary Fiber 5.6g | 19% |
| Sugars 6.36g | 4% |
| Protein 18.25g | 29% |
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