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+--- Thread: Thai-Style Sculpin with Vegetables (Microwave Recipe) (/showthread.php?tid=138486)
Thai-Style Sculpin with Vegetables (Microwave Recipe) - tubeN2 - 06-07-2004
[left][font "Verdana"][size 1]1 to 1 1/2 pounds scuplin fillets, cut in 4 pieces
3/4 cup plus 1 tablespoon Lawry's Thai Ginger
[/size][/font][font "Verdana"][size 1]Marinade with Lime Juice
2 celery stalks, cut in thin diagonal slices
1 red bell pepper, cut in thin strips
2 cups napa cabbage leaves, torn in bite-size pieces[/size][/font][/left] [left][font "Verdana"][size 1]In re-sealable plastic bag, combine sculpin and 3/4 cup Thai Ginger Marinade with Lime Juice; seal bag. Marinate in refrigerator 30 minutes. Remove fish from marinade and place in 9x12x2-inch glass baking dish. Cover with plastic wrap; vent one corner. Microwave on HIGH 3 minutes; rotate once half way through cook time. Microwaving is complete when edges of fish are firm and opaque and the center is translucent. Let fish stand, covered, 5 minutes to finish cooking. In 2-quart glass round baking dish, combine vegetables; cover with plastic wrap; vent one corner. Microwave on HIGH 2 1/2 minutes. Remove from microwave; add 1 tablespoon marinade and blend well. To serve, spoon vegetables on plate and top with fish.
Makes 4 servings
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