2 lb. Fish fillets

10 oz. Sliced water chestnuts

10 oz. Sliced bamboo shoots

6 Scallions trimmed

1/2 lb. Fresh snow peas- finely chopped

1 c Court bouillon

1/4 c Soy sauce

1/4 c Sesame oil

1/4 tsp. Pepper

1 tsp. Minced garlic

2 tsp. Finely minced ginger

HEAT THE OVEN TO 350F. Arrange the fish fillets in a baking dish. Place the water chestnuts and bamboo shoots in a colander, and pour boiling water over them to remove the tinny taste. Arrange the vegetables around the fish. Also arrange the scallions and snow peas. Bring the court bouillon to a simmer, along with the soy, sesame oil, pepper, garlic and ginger. Pour this over the fish, cover the fish with a sheet of buttered wax paper, buttered side down, and bake for 7 minutes. Remove from the oven, drain the cooking liquids, and reduce them by half. Serve immediately, dividing the fish among the plates along with the vegetables. This will serve 6.