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  Poached Fish with Ginger

3 or 4 stalks of celery, cut into 3 in. sticks
1 in. piece of fresh ginger root, minced
1 clove garlic, minced
1 lemon, sliced
1/4 cup soy sauce
1 cup water
1 lb flounder or other lean white fish fillets
Flat leaf parsley, chopped

Arrange the celery sticks in a layer in the bottom of a covered saucepan. This is your "steaming rack." Add the next 5 ingredients. Bring to a boil and simmer 5 minutes. Lay the fish on the celery and cover the pan. Steam about 5 minutes, or until the fish is firm and flakes with a fork. Sprinkle with chopped parsley.

Yield: 4 Servings