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Steamed Bass with Cider and Ginger



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Friday, November 10, 2006

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Steamed Bass with Cider and Ginger
Glorious American Food
by Christopher Idone, 1985, Random House, New York

Serves 4 to 5


Vegetable oil
1 whole bass (about 5 pounds), spine removed with head and tail intact
1-inch piece fresh ginger, peeled and cut into fine julienne (about 1/4 cup)
1 small hot red chile pepper, seeded and cut into fine julienne
2 ripe tomatoes peeled, seeded, and thinly sliced
3 small carrots, cut into 2-inch julienne and blanched for 1 minute
(about 1 cup)
2 medium leeks halved lengthwise, washed, cut into 2-inch julienne,
and blanched
1/4 cup lightly chopped Italian [flat-leaf] parsley
1/2 cup apple cider


Preheat the oven to 400 F.
Place a sheet of foil, large enough to envelope the fish, on a large baking sheet or baking pan. Line it with parchment paper.
Brush the parchment lightly with oil so the fish will not adhere after cooking.
Set the fish on the parchment, lightly salt the cavity, and scatter some of the vegetables and ginger inside the fish.
Scatter the remaining ingredients over the fish and pour the cider over the fish.
Tightly close the foil and bake the fish for 20 to 25 minutes, or for 10 minutes per inch of thickness.

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