Poached Fish with Ginger

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

Teacher to class: "Can anybody tell me the definition of
'buccaneer?'" One of the students raised his hand. The
teacher replied, "Yes, Jimmy?" Jimmy responded, "A
buccaneer is darn expensive corn!"

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                            TODAY'S RECIPE
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Today's recipe features a basic fish cooking technique that
works with many other combinations of bottom-layer vegetables
and seasonings. You can serve the "steaming rack" vegetables,
or use tough outer leaves or stalks and discard them.

Poached Fish with Ginger

3 or 4 stalks of celery, cut into 3 in. (7.5 cm) sticks
1 in. (2.5 cm) piece of fresh ginger root, minced
1 clove garlic, minced
1 lemon, sliced
1/4 cup soy sauce
1 cup water
1 lb (450 g) flounder or other lean white fish fillets
Flat leaf parsley, chopped

Arrange the celery sticks in a layer in the bottom of a covered
saucepan. This is your "steaming rack." Add the next 5
ingredients. Bring to a boil and simmer 5 minutes. Lay the
fish on the celery and cover the pan. Steam about 5 minutes,
or until the fish is firm and flakes with a fork. Sprinkle with
chopped parsley.
Serves 4.
Received on Sat Feb 12 02:54:17 2011