Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Fish fillets -cut into fine julienne
1 cn (10 oz) sliced water 1 c Court bouillon
-chestnuts 1/4 c Soy sauce
1 cn (10 oz) sliced bamboo shoots 1/4 c Sesame oil
6 Scallions, trimmed, 1/4 t Pepper
-including all of the green 1 t Minced garlic
-part 2 t Finely minced ginger
1/2 lb Fresh snow peas, trimmed and

Heat the oven to 350 degrees. 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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