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Sauteed Cod With Tea

Fish and Seafood

Sauteed Cod With Tea
1 cup uncooked rice, soaked for two or more hours, then covered and steamed for forty minutes
1 pound or so (about four pieces) skinless and boneless cod fillets
3 tea bags
1 teaspoon brown sugar
3 Tablespoons each, thin and dark soy sauce
3 Tablespoons vegetable oil
½ cup green tea leaves, soaked for twenty minutes in cheese cloth or the same amount in tea bags
½ cup slivered scallions
3 slices fresh ginger, slivered
3 Tablespoons coarsely chopped pecans
2 Tablespoons dried cherries, each cut in four
1 large lotus leaf soaked for half an hour, cut in half, the center coarse stem removed and discarded.

1. Mix the cooked and cooled rice, the packaged soaked tea leaves, nuts, and dried fruit, and put some of this mixture between two similar size fish filets. Put a mixture of the other ingredients but not the lotus leaf pieces, and tie the stuffed fish pieces loosely with coarse twine. Repeat until all four or whatever evennumbered fish pieces and stuffing are used.
2. Wrap each stuffed cod packet in the half piece of lotus leaf and re-tie or skewer this packet shut.
3. Steam over boiling water for twenty-five minutes, then remove to a platter, cut inside and outside twine and discard them, the lotus leaves, and/or skewers and set these packets on a platter. Then serve.

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