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Hake, Steamed (P)
Source: "Fish," by Israel Aharoni
Serves: 4

600g (1 lb. 5 oz.) hake filet (see note)
1/2 red pepper, julienne
1/2 green pepper, julienne
1 small carrot, julienne
1 leek, white part only, julienne
10 fresh small mushrooms, sliced
1 cup sprouts
3 tbsp. soy sauce
1/4 cup dry white wine
2 garlic cloves, chopped
1 tsp. sesame oil
Salt and freshly ground black pepper to taste

Cut fish to pieces of 5cmx2cmx1cm (2"x1"x1/2").

Place on a heat-resistant serving dish the fish, and arrange the vegetables on top.

Mix in a bowl soy sauce, wine, garlic, salt and pepper.

Pour sauce on top of the vegetables evenly.

Place the dish on a steaming tray (see note) and steam for about 20 minutes.

Sprinkle with the sesame oil and serve.

Poster's Notes:
Instead of hake, this dish can be made with filets of Nile perch, cod, sea bass (lukus) or red snapper (farida).

In order to steam, the ingredients should be in a heat-resistant dish and then the dish is to be places on a steaming source - a good example that comes to mind is a couscousier, but actually, if you have a flat heat resistant sieve you can put the dish on top. Then, in the pot, there should be boiling water that do NOT touch the dish.

Posted by Raya Tarab, Z'L

Nutritional Info Per Serving: N/A