---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Seafood
       Yield: 4 servings
     3/4 lb Thick filet of cod
       4 lg Leaves of Napa (celery)
     1/2 tb Fresh ginger root, minced
       1 ts Sesame oil
   1 1/2 c  Water
       1 tb Crushed rock sugar
     1/2 c  Sweet Mixed Pickles, diced
     1/4 c  Pickle juice
     1/2 tb Thin soy sauce
       1 tb White vinegar
            Cornstarch paste
       2    Green onions, sliced in
            Thin strips
     Sauce:  In saucepan, heat water & crushed rock sugar until sugar melts.
   pickle juice, soy sauce, vinegar & diced pickles. Bring to boil, stirring
   constantly.  Restir cornstarch paste, and dribble it into boiling sauce,
   until sauce has consistency of thin pancake batter. Remove from heat.
   Reserve in saucepan.
   Preparation:  Slice cod filet 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 &
   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.