3/4 lb thick filet of cod
4 large leaves of napa (celery)
1 cabbage
1/2 tbsp fresh ginger root, minced
1 tsp sesame oil
1 1/2 cup water
1 tbsp crushed rock sugar
1/2 cup sweet mixed pickles, diced
1/4 cup pickle juice
1/2 tbsp thin soy sauce
1 tbsp white vinegar
1 cornstarch paste
2 green onions, sliced in
1 thin strips
A Recipe for
Steamed Pungent Cod With Cabbage
Never eat more than you can lift. |
| Miss Piggy |
I eat merely to put food out of my mind. |
| N.F. Simpson |
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
This Recipe for Steamed Pungent Cod With Cabbage is one of thousands in the Recipes-to-go Asian Cookbook.
I went into a McDonald's yesterday and said, "I'd like some fries." The girl at the counter said, "Would you like some fries with that?" |
| Jay Leno |
If you enjoy this Steamed Pungent Cod With Cabbage Recipe - you should enjoy the recipe collections you can find on the websites below:
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
This is a recipe for Steamed Pungent Cod With Cabbage from the recipe cookbook of Recipes-to-go (Asian)
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
Food Tip |
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
Sauce: In saucepan, heat water & crushed rock sugar until sugar
melts. Add pickle juice, soy sauce, vinegar & diced pickles. Bring to
boil, stirring constantly. Restir cornstarch paste, and dribble it
into boiling sauce, until 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 pieces 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 minutes before serving time, bring water in
steamer to boiling. Steam fish platter in steamer for 7-10 minutes,
until 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.
Serves: 4
Steamed Pungent Cod With Cabbage Recipe brought to you by Recipes To-Go