Title: Steamed Cod with Rice
Categories: New imports, Meat - seaf
Yield: 1 Servings

1/3 c Plus 2 tablespoons water
2 tb Soy sauce
1 tb Rice wine vinegar
1/3 c Raw long grain rice
4 lg Outer leaves of Napa cabbage
4 6 ounce piec cod
Salt and pepper
1 tb Plus 1 teaspoon oyster sauce
1 ts Ginger; finely chopped

Combine all liquid and heat. Add rice and cook, covered, until tender. Set
aside to cool. Fill a small sauce pan with water, add 1 teaspoon salt, and
bring to a boil. Blanch the napa leaves in the water for 2 minutes. Refresh
in some cold water. Drain. Season the cod fillets with salt and pepper.
Brush 1 teaspoon of oyster sauce on each piece. Lay out the napa leaves
inside up, stem end toward you. Take 1/4 cup of the finished rice and
flatten it onto the leaf, within 1-inch of the sides, and 2 inches of the
top and bottom. Place the cod in the middle of the rice. Sprinkle it with a
pinch of the chopped ginger. Fold in the sides of the leaves to the center.
Fold the stem over the top of the fish and continue to roll, making a
bundle. Continue with the rest of the fish. Place seam side down on the
rack of your steamer, cover and steam for 15 minutes. Serve with mustard
vinaigrette
Recipe By : ESSENCE OF EMERIL SHOW

Posted to MC-Recipe Digest V1 #226

Date: Fri, 27 Sep 1996 09:23:32 -0700

From: "Rowaan@ix.netcom.com"