Fish fillets with asian vegetables
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fish fillets |
| 1 | can | (10 oz) sliced water chestnuts |
| 1 | can | (10 oz) sliced bamboo shoots |
| 6 | Scallions, trimmed, including all of the green part | |
| ½ | pounds | Fresh snow peas, trimmed and cut into fine julienne |
| 1 | cup | Court bouillon |
| ¼ | cup | Soy sauce |
| ¼ | cup | Sesame oil |
| ¼ | teaspoon | Pepper |
| 1 | teaspoon | Minced garlic |
| 2 | teaspoons | Finely minced ginger |
Directions
Heat the oven to 350 degrees. 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.