fish filets with asian vegetables

Name: Fish Filets with Asian Vegetables
Yield: 6
Cuisine: Asian
Ingredients: 2 pound(s) fresh fish filets; 10 ounce(s) water chestnuts, sliced; 10 ounce(s) bamboo shoots, sliced; 6 - scallions, trimmed; 1/2 pound(s) snow peas; 1 cup(s) court bouillon; 1/4 cup(s) soy sauce; 1/4 cup(s) sesame oil; 1/4 teaspoon(s) pepper; 1 teaspoon(s) minced garlic; 2 teaspoon(s) ginger root, minced

11 Pinches

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yield 6 serving(s)

Ingredients

2 pounds fresh fish filets
10 ounces water chestnuts, sliced
10 ounces bamboo shoots, sliced
6 - scallions, trimmed
1/2 pound snow peas
1 cup court bouillon
1/4 cup soy sauce
1/4 cup sesame oil
1/4 teaspoon pepper
1 teaspoon minced garlic
2 teaspoons ginger root, minced

How To Make fish filets with asian vegetables

Step 1

Preheat oven to 350 degrees.

Step 2

Arrange the fish filets in a baking dish.
Step 3

Place the water chestnuts and bamboo shoots in a colander, and pour boiling water over them to remove the tinny taste.
Step 4

Arrange the vegetables around the fish.
Step 5

Also arrange the scallions and snow peas.
Step 6

Bring the court bouillon to a simmer, along with the soy, sesame oil, pepper, garlic and ginger.
Step 7

Pour this over the fish, cover the fish with a sheet of buttered wax paper, buttered side down, and bake for 7 minutes.
Step 8

Remove from the oven, drain the cooking liquids, and reduce them by half.
Step 9

Serve immediately, dividing the fish among the plates along with the vegetables.
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