Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 5 pounds | Black cod - (to 6 lbs); gutted, head |
| \N \N | And tail on |
| ¼ cup | Julienned ginger |
| ¼ cup | Julienned scallions |
| \N \N | Cabbage; for lining steamer |
| 2 tablespoons | Soy sauce |
| \N \N | Peanut oil; heated to simmer |
Score the skin on the fish. Place some ginger and scallions inside the cavity, the rest on the skin. Put fish in a steamer lined with cabbage leaves. Steam for 10 minutes, or until the fish is fully cooked. Pour 1 to 2 tablespoons of soy sauce over fish, followed by hot peanut oil.
This recipe yields ?? servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B20) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-27-1999 by Joe Comiskey - jcomiskey@..."
Per serving: 19 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 3g Carbohydrate; 0mg Cholesterol; 2057mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.