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    Fish Fillets With Asian Vegetables

    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 t 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.


 

 

 

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