|⅓ cup||water; plus|
|2.00 tablespoon||soy sauce|
|1.00 tablespoon||rice wine vinegar|
|⅓ cup||raw long-grain rice|
|4.00 large||outer leaves of napa cabbage|
|4.00||six-ounce pieces of cod|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
|4.00 teaspoon||oyster sauce|
|1.00 teaspoon||finely-chopped ginger|
|1||sesame mustard vinaigrette; see * note|
* Note: See the "Sesame Mustard Vinaigrette" recipe which is included in this collection.
For the rice, combine the water, soy sauce and rice wine vinegar 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 ¼ 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 Sesame Mustard Vinaigrette. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2187 broadcast 07-24-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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