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Name: Steamed Scrod Fillets Chinese Style
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: Chinese
Ingredients: ; steamer if desired; ; Oriental markets); ; into very fine; 1 tb Oriental sesame oil plus 1; ; 1/2; 1/2 c Thinly sliced scallion; ; juliennestrips; ; to a paste with a; 1/4 ts Dried hot red pepper flakes;; 2 ts Sugar; ; drizzling the fish; ; pinch of salt; ; orwhite-wine; ; vinegar; 2 tb Vegetable oil; Six; (6-ounce) scrod; ; fillets; 1/4 c Soy sauce; ; gingerroot, cut; 2 Garlic cloves; minced and; ; of peeled fresh; Cabbage or romaine leaves; 2 tb Rice-wine vinegar;; A; (1 1/2-inch) piece

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INGREDIENTS

; steamer if desired
; Oriental markets)
; into very fine
1 tb Oriental sesame oil plus 1
; 1/2
1/2 c Thinly sliced scallion
; juliennestrips
; to a paste with a
1/4 ts Dried hot red pepper flakes;
2 ts Sugar
; drizzling the fish
; pinch of salt
; orwhite-wine
; vinegar
2 tb Vegetable oil
Six; (6-ounce) scrod
; fillets
1/4 c Soy sauce
; gingerroot, cut
2 Garlic cloves; minced and
; of peeled fresh
Cabbage or romaine leaves
2 tb Rice-wine vinegar;
A; (1 1/2-inch) piece

INSTRUCTIONS

In a bowl whisk together the scallion, the soy sauce, the vinegar, the gingerroot, the vegetable oil, 1 tablespoon of the sesame oil, the sugar, the garlic paste, the red pepper flakes, and salt and pepper to taste. In a shallow dish arrange the scrod fillets in one layer, pour the soy sauce mixture over them, and let the fish marinate, covered and chilled, for 30 minutes. Put a bamboo steamer in a wok and add enough water to the wok to allow the bottom rim of the steamer to sit in the water but the tray to remain above it. (Alternatively, arrange a steamer rack in a wide deep kettle and add water to the kettle to reach just below the steamer rack.) Bring the water to a boil. Line the steamer with the cabbage or with a plate, such as a glass pie plate, at least 1 inch smaller in diameter than the steamer, arrange the fillets, folded into thirds, skinned sides up and seam sides down, on the cabbage, and pour the marinade evenly over them. Steam the fish, covered, over the boiling water for 8 to 12 minutes, or until it just flakes, and with oven mitts remove the steamer from the wok. Transfer the fillets carefully to a heated platter and drizzle them with the remaining 1 teaspoon sesame oil. Serves 6. Gourmet May 1992

NOTES

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Steamed Scrod Fillets Chinese Style

; steamer if desired
 ; Oriental markets)
 ; into very fine
1 tb Oriental sesame oil plus 1
 ; 1/2
1/2 c Thinly sliced scallion
 ; juliennestrips
 ; to a paste with a
1/4 ts Dried hot red pepper flakes;
2 ts Sugar
 ; drizzling the fish
 ; pinch of salt
 ; orwhite-wine
 ; vinegar
2 tb Vegetable oil
 Six; (6-ounce) scrod
 ; fillets
1/4 c Soy sauce
 ; gingerroot, cut
2 Garlic cloves; minced and
 ; of peeled fresh
 Cabbage or romaine leaves
2 tb Rice-wine vinegar;
 A; (1 1/2-inch) piece

In a bowl whisk together the scallion, the soy sauce, the vinegar, the  gingerroot, the vegetable oil, 1 tablespoon of the sesame oil, the sugar,  the garlic paste, the red pepper flakes, and salt and pepper to taste. In a  shallow dish arrange the scrod fillets in one layer, pour the soy sauce  mixture over them, and let the fish marinate, covered and chilled, for 30  minutes.    Put a bamboo steamer in a wok and add enough water to the wok to allow the  bottom rim of the steamer to sit in the water but the tray to remain above  it. (Alternatively, arrange a steamer rack in a wide deep kettle and add  water to the kettle to reach just below the steamer rack.) Bring the water  to a boil. Line the steamer with the cabbage or with a plate, such as a  glass pie plate, at least 1 inch smaller in diameter than the steamer,  arrange the fillets, folded into thirds, skinned sides up and seam sides  down, on the cabbage, and pour the marinade evenly over them. Steam the  fish, covered, over the boiling water for 8 to 12 minutes, or until it just  flakes, and with oven mitts remove the steamer from the wok. Transfer the  fillets carefully to a heated platter and drizzle them with the remaining 1  teaspoon sesame oil.    Serves 6.    Gourmet May 1992

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Nutrition

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Serving Size: 1 Serving (62g)
Recipe Makes: 1 servings

Calories: 270
Calories from Fat: 164 (61%)

Amt Per Serving		% DV

	Total Fat 18.3g	24 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 11.5g
	Polyunsanturated Fat 5.2g
Cholesterol 0mg		0 %
Sodium 1005.6mg		35 %
Potassium 47.7mg		1 %
Total Carbohydrate 26.3g		8 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 26g
Protein 1.9g		3 %
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Calories per serving: 270

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