Ingredients
2 tbsp sesame seed
1/2 c sliced slivered almonds
1/2 Medium cabbage;thinly sliced
1 Bunch chopped green onions (1 to 2)
1 Pkg. chicken Ramen noodles; broken up

Dressing
3 tbsp white vinegar
1/2 tsp vinegar
1/2 tsp pepper
2 tbsp sugar
1/2 c oil
chicken flavoring out of Ramen noodles

Steps
In 2 tbsps butter, toast sesame seed and slivered almonds.
Add this mixture with cabbage, onions and chicken Ramen noodles.
Blend dressing in blender.
Pour dressing over cabbage mixture and stir until thoroughly blended.

Ingredients
3/4 lb Thick filet of cod
1/2 c Sweet Mixed Pickles, diced
4 lg Leaves of Napa (celery) cabbage
1/4 c Pickle juice
1/2 tbsp Thin soy Sauce
1/2 tbspFresh ginger root, minced
1 tbsp White vinegar
1 tsp Sesame oil

Cornstarch Paste
1 1/2 c Water
2 Green onions, sliced in Thin strips
1 tbsp Crushed rock Sugar.

Sauce
In saucepan, heat water & crushed rock Sugar until Sugar melts.
Add Pickle juice, soy Sauce, vinegar & diced pickles.
Bring to boil, stirring constantly.
Re-stir cornstarch paste, and dribble it into boiling Sauce, until Sauce has consistency of thin Pancake batter.
Remove from heat.
Reserve in saucepan.

Steps
Slice cod fillet across the Grain about 1/2″ thick, keeping slices in position.
Cut leafy fringes off of cabbage (save for your stock pot).
Cut cabbage stalks lengthwise into pieces to match Fish slices.
Insert cabbage slices between each slice of Fish.
Hold together and slice Fish & cabbage in half.
Using broad side of cleaver, lift Fish & cabbage, as is, onto 10″ oval serving dish.
Sprinkle ginger and sesame oil on Fish.

Steaming
About 15 minutes before serving time, bring water in steamer to boiling.
Steam Fish platter in steamer for 7-10 minutes, until Fish turns milky white.
Meanwhile, reheat Sauce.
Remove Fish from steamer and pour off any water.
Pour Sauce unevenly over Fish so it is only partly covered.
Garnish with green onions.
Serve.

Servings
4 person

Ingredients
2 lb Napa (or celery) cabbage
1 c Chicken stock
1 tsp Salt
1/4 tsp Salt
8 Chinese “jyo” mushrooms
1 tbsp Sherry
1 tbsp Dried shrimp
1/2 tsp Sugar
1/4 c Sichuan preserved mustard greens
1 tsp soy Sauce
Cornstarch paste
1 tbsp Peanut oil
1 tbsp Rendered chicken fat

Steps
First wash & soak Chinese mushrooms & dried shrimp in warm water or 1 hour until soft.
Next, mince the shrimp.
Remove hard stem from mushrooms.
Wash and thinly slice mustard green.
Separate cabbage leaves; blanch in salted boiling water for 30 seconds; drain; slice into 2″ sections.
In a bowl, combine stock, salt, sherry, Sugar & soy Sauce; reserve.
Render chicken fat in small saucepan at medium heat; discard pieces of fat; keep oil Hot.
Braising: Heat peanut oil in wok until Hot but not smoking.
Stir-fry mushrooms, shrimp & mustard green for 15 seconds.
Add cabbage; stir-fry for 1 minute.
Add stock mixture; bring to boil.
Reduce heat, cover wok, & simmer for 10 minutes, reducing liquid by half; add more stock if needed.
Turn up heat; add enough cornstarch paste to make light Sauce.
Swirl in Hot chicken oil.
Cabbage leaves should become transparent, but avoid overcooking; they should be soft but not wilted.