Steamed Pungent Cod with Cabbage
napa cabbage leaves
soy sauce, tamari
scallions, spring or green onions
In saucepan, heat water and crushed rock sugar until sugar melts.
Add pickle juice, soy sauce, vinegar and 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.
Slice cod filet across the grain about ½ inch 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 and cabbage in half.
Using broad side of cleaver, lift fish and cabbage, as is, onto 10 inch oval serving dish.
Sprinkle ginger and sesame oil on fish.