Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Thick filet of cod
4 lg Leaves of Napa (celery)
Cabbage
1/2 tb Fresh ginger root, minced
1 ts Sesame oil
1 1/2 c Water
1 tb Crushed rock sugar
1/2 c Sweet Mixed Pickles, diced
1/4 c Pickle juice
1/2 tb Thin soy sauce
1 tb White vinegar
Cornstarch paste
2 Green onions, sliced in
Thin strips

Sauce: In saucepan, heat water crushed rock sugar until sugar
melts. Add pickle juice, soy sauce, vinegar diced pickles. Bring to
boil, stirring constantly. Restir cornstarch paste, and dribble it
into boiling sauce, until sauce has consistency of thin pancake
batter. Remove from heat. Reserve in saucepan.

Preparation: Slice cod filet across the grain about 1/2" thick,
keeping slices in position. Cut leafy fringes off of cabbage (save
for your stock pot). Cut cabbage stalks lengthwise into pieces to
match fish slices. Insert cabbage slices between each slice of fish.
Hold together and slice fish cabbage in half. Using broad side of
cleaver, lift fish cabbage, as is, onto 10" oval serving dish.
Sprinkle ginger and sesame oil on fish.

Steaming: About 15 minutes before serving time, bring water in
steamer to boiling. Steam fish platter in steamer for 7-10 minutes,
until fish turns milky white. Meanwhile, reheat sauce. Remove fish
from steamer and pour off any water. Pour sauce unevenly over fish
so it is only partly covered. Garnish with green onions. Serve.

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