Ingredients Jump to Instructions ↓

  1. 3/4 lb Thick filet of cod

  2. 4 lg Leaves of Napa (celery)

  3. Cabbage 1/2 tb Fresh ginger root, minced

  4. 1 ts Sesame oil

  5. 1 1/2 c Water

  6. 1 tb Crushed rock sugar

  7. 1/2 c Sweet Mixed Pickles, diced

  8. 1/4 c Pickle juice

  9. 1/2 tb Thin soy sauce

  10. 1 tb White vinegar

  11. Cornstarch paste 2 Green onions, sliced in

  12. 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

  13. 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.


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