darklord666

Chef Bonehead's Easy Recipies for the Nooclur Age



Bejing Hot Fish Pie


2lbs fish fillets (Mahi, Ono, Ahi or Snapper, Sole,Halibut, Salmon)
1 cup sliced: Mushrooms; cabbage, onion, carrots; celery, chinese peapods.
3 Tbls Hoisin Sauce
1 tsp soy
1 cup saki
Chili Rub (1 Tbls each: cayenne, black and white pepper, salt and garlic.. 1 Tsp: cinnamon,
ground star anise or ground anise seed, course salt, paprica. tbs: ground cardomom, cumin and rubbed sage.)

Prepare rub by blending ingrediants in a bowl. Rinse and dry fillets, inspect for small bones and pat dry. Mix Hoisin and soy in bowl and coat fish
Rub fillets with rub (what else?) Preheat oven to 350. Coat a large, deep, pyrex piepan with oil and dump the sliced veges in. Toss 'til veges are evenly mixed.

Artfully dump in the wine. Arrange the fillets on top of the vege mixture
with much gusto until the mix is completely covered by the fish.

Bake for 20 minutes at 350. Throw under broiler for 3-5 minutes or until the top is nicely browned. Cut through fish and veges and serve like a pie
Bone Appetite!
copyright SoBelow 21 2004