Fish Fillets with Asian Vegetables
2 lb Fish fillets 10 oz Sliced water chestnuts 10 oz Sliced bamboo shoots 6 Scallions trimmed 1/2 lb Fresh snow peas, cut into f 1 c Court bouillon 1/4 c Soy sauce 1/4 c Sesame oil...
Ingredients
- 2lbfish fillets
- 10ozsliced water chestnuts
- 10ozsliced bamboo shoots
- 6scallions trimmed
- 1/2lbfresh snow peas, cut into f
- 1cup court bouillon
- 1/4cup soy sauce
- 1/4cup sesame oil
Directions
- 1
2 lb Fish fillets 10 oz Sliced water chestnuts 10 oz Sliced bamboo shoots 6 Scallions trimmed 1/2 lb Fresh snow peas, cut into f 1 c Court b
- 2
Arrange the fish fillets in a baking dish
- 3
Place the water chestnuts and bamboo shoots in a colander, and pour boiling water over them to remove the tinny taste
- 4
Arrange the vegetables around the fish
- 5
Also arrange the scallions and snow peas
- 6
Bring the court bouillon to a simmer, along with the soy, sesame oil, pepper, garlic and ginger
- 7
Pour this over the fish, cover the fish with a sheet of buttered wax paper, buttered side down, and bake for 7 minutes
- 8
Remove from the oven, drain the cooking liquids, and reduce them by half