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| RECIPE FOR FISH FILLETS WITH ASIAN VEGETABLES |
Title: Fish Fillets With Asian Vegetables
Category: -vegetarian
Serves: 6
Ingredients:
| 2.00 | lb | Fish fillets | | 10.00 | oz | Sliced water chestnuts | | 10.00 | oz | Sliced bamboo shoots | | 6.00 | | Scallions trimmed | | 0.50 | lb | Fresh snow peas, cut into f | | 1.00 | c | Court bouillon | | 0.25 | c | Soy sauce | | 0.25 | c | Sesame oil | | 0.25 | ts | Pepper | | 1.00 | ts | Minced garlic | | 2.00 | ts | Finely minced ginger |
Instructions:
HEAT THE 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 around the fish.
Also arrange the scallions and snow peas.
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 for 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.
This will serve 6.
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