Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
1/4 ts Pepper
1 ts Minced garlic
2 ts Finely minced ginger

HEAT THE OVEN TO 350F. Arrange the fish fillets in a baking dish.
Place the water chestnuts and bamboo shoots in a colander, and pour
boiling water over them to remove the tinny taste. Arrange the
vegetables around the fish. Also arrange the scallions and snow peas.
Bring the court bouillon to a simmer, along with the soy, sesame oil,
pepper, garlic and ginger. Pour this over the fish, cover the fish
with a sheet of buttered wax paper, buttered side down, and bake for
7 minutes. Remove from the oven, drain the cooking liquids, and
reduce them by half. Serve immediately, dividing the fish among the
plates along with the vegetables. This will serve 6.

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