Title: FISH FILLETS WITH ASIAN VEGETABLES
Categories: Seafood, Vegetables
Yield: 6 servings
2 lb Fish fillets
10 oz Sliced water chestnuts
10 oz Sliced bamboo shoots
6 Scallions trimmed
1/2 lb Fresh snow peas, cut into f
1 c Court bouillon
1/4 c Soy sauce
1/4 c Sesame oil
1/4 ts Pepper
1 ts Minced garlic
2 ts Finely minced ginger
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.
