Fish fillets with asian vegetables Recipe

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Fish fillets with asian vegetables

Artist:	_	Yield:	6
Categories:	Asian, Chinese, Ethnic, Fish, Seafood, Vegetables	Rating:	0
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Ingredients:

2	lbs	Fish fillets
10	oz	Sliced water chestnuts
10	oz	Sliced bamboo shoots
6		Scallions trimmed
1/2	lbs	Fresh snow peas, cut into f
1	cup	Court bouillon
1/4	cup	Soy sauce
1/4	cup	Sesame oil
1/4	tsp	Pepper
1	tsp	Minced garlic
2	tsp	Finely minced ginger

Procedures:

1	Heat the oven to 350°F.
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.
9	Serve immediately, dividing the fish among the plates along with the vegetables.
10	This will serve 6.