My mother used to make Salt Cod Cakes. I never cared for them hence I never asked her for the recipe. Here's one I found online. One difference I should note is I know my mother used a small amount of salt pork minced fine and cooked very crisp in hers. Salt Cod Cakes This recipe is a New England way to use salt cod by renowned Boston-area chef Jasper White. 1 pound boneless salt cod 2 medium russet potatoes, peeled 7 tablespoons butter 1/2 small yellow onion, peeled and minced 1 teaspoon dry mustard 2 to 4 dashes Worcestershire sauce 1 whole egg and yolks from 3 eggs Freshly ground black pepper 3 tablespoons olive oil Flour Soak cod in a large bowl of cold water for 6 to 9 hours, changing water 2 to 3 times. Drain. Put potatoes into a pot of cold water and cook over medium-high heat until tender, about 40 minutes. Drain, then mash with a potato ricer or masher; set aside. Put cod into a medium pot of water, bring to a boil over high heat and boil for 5 minutes. Drain well, then break fish into flakes. Melt 4 tablespoons of the butter in a small saucepan over medium heat. Add onions and cook until soft, 3 to 5 minutes. Combine onions, potatoes, cod, mustard, Worcestershire sauce and eggs in a medium bowl. Season to taste with pepper, shape into 8 cakes and chill. Melt remaining 3 tablespoons butter and oil in a large skillet over medium heat. Dredge cod cakes in flour, shaking off excess, and cook until golden, about 5 minutes per side. Makes 8. Saveur, January -- February 2001

chi83- I'll post my go-to cookbook titles and favorite recipes in them, as well as a few recipes. You may find copies of these, and other GF cookbooks, at your local library. -Grainlady "The Gluten-Free Almond Flour Cookbook" by Elana Amsterdam - be sure to check out her web-site - www.elanaspantry.com -Pecan Shortbread Cookies -Cheddar Cheese Crackers -Banana Blueberry Muffins -Cinnamon Apple Muffins -Date Pecan Muffins (a HUGE favorite) -Zucchini Bread -Eggplant Parmesan -Savory Vegetable Quiche -Asparagus Onion Quiche -Kale Tart with Cranberries "Specific Carbohydrate Diet" \- Erica Kerwien \-Sour Cashew Cream (dairy\-free version of sour cream) \-Zucchini Sticks \-Parmesan Crackers \-Almond Saltine Crackers \-Tabbouleh (made with cauliflower) \-Sandwich Rounds (good sandwich bun substitute) \-Banana Bread (BEST recipe I've tried, and there have been many trials) \-Pumpkin Bread \-Roasted Ratatouille \-Recipes where cauliflower is substituted for high\-glycemic rice: Fried Cauliflower Rice, Roasted Cauliflower Rice "The No-Gluten Cookbook" - Series Editor, Kimberly A. Tessmer, R.D., L.D. -Crunchy Cornbread Squares (Can be used for sandwiches, especially good for grilled cheese sandwiches - as well as cornbread. Makes a 13x9" pan and is freezer-friendly.) "Cooking with Coconut Flour"\- Burce Fife, N.D. (many of these recipes are available on\-line; many have stevia as a sweetener option) \-Coconut Bread (An all\-purpose loaf, good toasted or used for French Toast.) \-Lots of good muffin recipes (make 6 muffins per recipe) \-Cream Cheese Squares (egg\-free) ~~~~~~~~~~~~~~~~~~~~~~~~ My version of gluten\-free baking mix (Bisquick substitute) (makes 1\-cup) 1/2 c. almond flour (Honeyville or homemade) 1/2 c. hi\-maize resistant starch OR Jay Robb unflavored Whey Protein Isolate OR Pamela's Gluten\-Free, Wheat\-Free Baking Mix 1\-1/2 t. baking powder 1/4 t. salt 1 T. coconut oil Place in a mini\-food processor, or in a bowl and mix with an electric mixer, until coconut oil is mixed into dry ingredients. (Note: you can use a pastry blender or fork, but the FP or mixer mixes it quicker and better.) I use this mixture for "Impossible Pumpkin Pie" (a crustless pumpkin pie recipe, and many other Bisquick recipes. ~~~~~~~~~~~~~~~~~~~~~~~~~~ Oatmeal Buttermilk Pancakes (Yield: 4\-6 small pancakes) In a 2\-cup measuring cup place: 1/2 c. quick oats (optional) 1 T. buckwheat flour OR Hodgson Mill Buckwheat Creamy Hot Cereal OR unsprouted OR sprouted buckwheat 1/3 c. buttermilk (or kefir, yogurt) Mix, cover and soak overnight at room temperature. Add and mix in: 1 egg 1 T. melted coconut oil Add dry ingredients: 1 T. palm sugar 1/4 t. baking powder 1/4 t. baking soda 1/4 t. salt Mix well. Add more liquid if the batter seems too thick. Make into small 3\-4\-inch pancakes. I make 4 pancakes at a time on my 11\-inch griddle. PEANUT BUTTER CRUNCH COOKIES 1 stick butter 3/4 c. peanut butter 1 t. baking soda pinch of salt 2 eggs 1 c. unsalted dry roasted peanuts 1/2 c. raw or roasted sunflower seeds 1/2 c. almond flour 1/2 c. palm sugar 1/2 c. mini semi-sweet chocolate chips 1/2 c. unsweetened coconut 1/2 c. cacao nibs (optional) Preheat oven to 350-degrees. Place parchment paper on 2 baking sheets. Melt butter and peanut butter together (microwave or stove-top). Cool slightly, if hot, and place in large mixing bowl. Add eggs and mix well. Add remaining ingredients and blend using an electric hand-held mixer. Using a #50 portion scoop, place the dough on the baking sheets and slightly press to flatten. Bake for 12-minutes. Makes about 40 cookies. Place on wire cooling racks to cool completely. MICROWAVE GLUTEN\-FREE CURRANT BREAD (This is adapted from a recipe I found on\-line and reminds me of an Irish\-style currant bread I made before going wheat\-free, and what we use for toast for breakfast.) Mix well in a 2\-cup measuring cup, or small bowl, using a hand\-powered rotary egg beater or with a fork: 1 lg. egg 1 t. water 1\-2 t. agave nectar OR low\-glycemic coconut nectar\* (or other sweetener of choice) 2 T. buttermilk (kefir or yogurt will also work) pinch of salt Add: 2 T. all\-purpose GF flour (Pamala’s, Bob’s Red Mill, etc.) 2 T. almond flour 2 T. quick oats (or other gluten\-free flakes) After batter is mixed, add 2 T. currants and stir to blend then into the batter. Place the batter in a prepared dish (spray with PAM) \- use a ramekin, mug, or glass bowl that easily holds at least 8\-ounces of liquid. Straight sides work better than rounded sides (I use a ramekin.) Microwave for 2\-minutes on HIGH (more or less time, depending on your microwave \- you may need to adjust it 15\-seconds one way or another). Flip out of baking container onto a wire cooling rack and cool completely. When cool, slice the bread into rounds using a long serrated bread knife. TIP: I place the muffin in a shallow lid, like a cottage cheese container lid or other lid that will accommodate the bread \- anywhere from 1/4\-inch to 1/2\-inch deep. Use the lid as a cutting guide so you get slices about the same thickness. Toast the slices for serving. \* Coconut Nectar \- le$$ expensive homemade version: 1\-1/2 c. palm sugar, ½ c. water. Heat over low heat until dissolved. Store in a jar in the refrigerator. Almond Flour Bread (source: somewhere on-line, with my changes) 2-1/2 c. almond flour 1/2 c. oat fiber (I use hi-maize resistant starch, or spent rye flour or buckwheat flour) 1/4 c. unflavored whey protein powder 1 T. granulated erythritol (I use Swerve) 2 t. baking powder 1/2 t. baking soda 1 t. xanthan gum (do not omit) 1/2 t. salt 6-oz. Greek yogurt (I use drained kefir curd) 6 T. butter, softened (I use coconut oil) 4 lg. eggs 6 T. almond milk (I also use coconut milk or milk kefir or coconut kefir - whatever I happen to have) Preheat oven to 325-degrees F. Grease a 10x4-1/2 loaf pan. In a medium bowl, whish together the almond flour. oat fiber, whey protein, erythritol, baking powder, baking soda, xanthan gum and salt. In a large bowl, beat together yogurt and butter until smooth. Beat in eggs, one at a time and scraping down bowl and beaters as needed. Add almond flour and beat until combined. Beat in almond milk until thoroughly combined. Spread batter in prepared loaf pan, smoothing the top. Bake 45-50 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean. Let cool in pan 15-minutes, then flip out onto a wire rack to cool completely. [Note: Slice in thin slices.] QUINOA PANCAKES (adapted from a recipe found on\-line) 1 c. soaked quinoa (or quinoa sprouts \- raw) made from 3/4\-cup of dry quinoa\* 1\-2 T. raw honey (agave nectar or coconut nectar) 1\-1/2 T. coconut oil 1 egg 1/2 T. coconut flour 1/4 t. cinnamon 1/2 T. baking powder 1/4 t. salt \*To make quinoa sprouts: Using 3/4 c. quinoa, thoroughly rinse in a strainer and soak in a bowl with enough water to cover the quinoa by an inch or two, overnight. In the morning drain the water (use a fine\-mesh strainer). Measure out 1\-cup and use with the following directions. 1\. Process quinoa sprouts in food processor or blender until a wet batter is formed, 3\-5 minutes. 2\. Add wet ingredients and process until blended. 3\. Mix dry ingredients together in a separate bowl. Add dry mix to batter and mix well. 4\. Heat greased skillet or griddle on low/medium heat. 5\. Using 1/4 cup of batter at a time, place on skillet/griddle. 6\. Cook for about 2\-minutes or until the pancake is golden. You should see bubbles form and then pop around the edges. Flip pancake and cook for a minute or two. \[Grainlady Note: Make the cakes small \- more like pikelets \- and cook slowly on LOW heat for best results.\] ~~~~~~~~~~~~~~~ SUPER\-SIMPLE BANANA COOKIES 2\-3 mashed bananas 2 c. oats 1 c. chopped dates (or other dried fruit \- cranberries, cherries, blueberries, apricots snipped into 1/4\-inch cubes using kitchen scissors) 1/3 c. coconut oil 1 t. vanilla pinch of salt Preheat oven to 350\-degrees F. Mix ingredients well, drop by teaspoonful onto parchment\-lined baking sheets (I use a \#50 or \#70 portion scoop). Press the dough until about 1/4\-inch thick. Bake 20\-25 minutes until golden brown. Options: use 1/4\-1/2 c. mini semi\-sweet chocolate chips, chopped nuts, cacao nibs..... \[I usually make this recipe using 1 banana, 1 c. oats (I use sprouted oats I dehydrate and flake), 1/2 c. dried fruit/nuts/chocolate chips/nibs....or a mix of those, 2 T. coconut oil, 1/2 t. vanilla and pinch of salt. Makes 1 baking sheet of cookies \- or about 20 small cookies. I bake them on a parchment\-lined pizza pan in my Convection/Microwave oven or solar oven.\]

I just received a newsletter from a favorite guy of mine, Arthur Schwartz, who is running a trip to Italy in October. Though I haven't been on one of his trips (yet) I would sure love to! FYI, here's his website. Here's a copy of the latest newsletter (sorry its pretty long) but you might enjoy it. Dear Friends, Everywhere I go, you are asking me if I still take people to Italy. The answer is a BIG YES. I suppose, after delaying certain decisions until this moment, its time to tell you whatÂs up with me and these Italian trips. Let me start by pounding my chest and telling you the woes that the continually sinking dollar has caused. Besides increasing the price of gas at the pump, heating oil in your house, eggs in your basket, and bread in your breadbox, the sinking dollar means that restaurant meals that used to cost $50 in Italy now cost $80-something. The buses we hire, instead of being $1,000 a day are more like $1,600. As you can see, if our price for Cook at Seliano stayed the same as last year  which was already something of a bargain at $3,150, as high as that sounds  we would be losing quite a bit of money. That said, the price for our next session, Oct. 12 to 18 (the week after the Jewish High Holidays are over), will have to be $3,950. The dollar could easily get even worse, but weÂll stick with that. The exchange rate was $1.61 to the euro last week. I have checked other Italian cooking programs and although we are not the least expensive, we are far from the most expensive, and I think we offer more activities and value than most. Some donÂt even include all your meals. I even found one that charges extra for wine. Wine? At Seliano it flows like water, which is, incidentally, plentiful in this formerly marshy area. As for other dates, I have had to suspend Cook at Seliano this spring and summer because I have a book to finish writing. My deadline is the end of summer. I return to Italy in mid September with a photographer to travel through southern Italy for three weeks. If anyone would like private sessions with me the week before Oct. 12, I should be available on a custom basis. If any of you are going to southern Italy during the summer or fall, you should know that Cecilia gives private cooking lessons on her farm. The cost of a day with Cecilia is 300 euros for two, 100 euro for each additional person. For more information about both Cook at Seliano, and the agriturismo (farm-inn) itself go to the Come to Italy with Arthur section of my web site. There youÂll find a link to CeciliaÂs web site, too. Let me tell what you can expect if you come with this October. LetÂs start with us: Baronessa Cecilia, Bob Harned, our historical and archeological guide, and general hand-holder, and I are with you from breakfast to buona notte  that means goodnight. The group is limited to 12. Everyone gets their own work space on the white marble counters of our large teaching kitchen, which is, literally, only steps away from CeciliaÂs herd of water buffalo. During breaks (as if I give them) everyone loves to watch them romp, or wallow in the mud. (The are called water buffalo for a reason.) You arrive on Sunday at Azienda Seliano, CeciliaÂs farm-inn in Paestum, just south of the Amalfi Coast, which, in fact, you can see from her farm. I can arrange land transfers from wherever you are coming (at additional cost). You are welcome to arrive for lunch, and I will certainly join you, but our first official activity is an orientation session early in the evening  with aperitivi, of course  and then dinner. YouÂll get your first taste of mozzarella di bufala at one or both of these meals. If you have only eaten mozzarella di bufala in the States, then you have a real treat coming. By the time it gets to the States, itÂs too old; decomposed and sour, or, as some unknowing chefs describe it (I have heard this on TV), "creamy and tangy." In its prime, mozzarella is the opposite of creamy and tangy. It is firm and sweet. YouÂll get to eat it within hours, even minutes, of its production, which is when it is at its best. On Monday, weÂll cook from about 9 a.m. to about 1:30 p.m. (with a snack and an aperitif in the kitchen sometime after 11 a.m.), then sit together and eat the food we cooked for lunch. On Monday afternoon we usually take to the hills behind Paestum for views of the countryside and for a visit to a basket weaver, or to a very tiny, artisinal dried fig production  something like that. By the way, if you have a spouse who says he or she is not interested in spending so much time in the kitchen, Bob Harned is available to take spouses on special jaunts to local acrchaeological sites, of which there are several that are very interesting. TheyÂd have to be back for lunch, however. We donÂt allow anyone to miss a meal. On Tuesday we will go to Naples. On the way, weÂll stop at the Pompeiian era Roman villa of Popeia, who was the "wanton wife" of Nero. Like nearby Pompeii and Herculaneum, the PopeiaÂs villa was buried by the eruption of Vesuvius in 70 AD. Now it has been unearthed and it really gives a sense of how rich Romans lived, better in fact than anything in Pompeii  in my not-so-humble opinion. Besides its awesomeness, there are rarely any tourists here. We often have the whole place to ourselves, and that Popeia had quite a spread. And quite a sex life. Bob will take us on a guided tour. IÂll chime in with ancient Roman gossip and some details about ancient Roman eating habits. We arrive in Naples in time for lunch at Europeo di Mattozzi, which is, as hard as it is for me to pick just one, my favorite restaurant in Naples. They prepare all the traditional Neapolitan dishes beautifully, including pizza, although we eat many other things in addition to a little tasting of MattozziÂs famous pies. After lunch, we take you on a walking tour of Naples, through the colorful oldest quarter, Spaccanapoli, and on to the hub of the city with its historic landmarks and very good shopping. We have learned over the six years that we have been conducting these tours about four times a year that our people always want a little free shopping time, even with a weak dollar. We end the day with a drink and a snack at the most elegant café in the chicest residential and shopping area of Naples. Wednesday morning we go to see the mozzarella being made at the dairy near CeciliaÂs farm. She sells her buffalo milk to this dairy. Then we take you to get a glimpse of the famous "beaches of Salerno" where the American forces landed in 1943, pushing the Nazis north. The beach is literally down the street from the dairy. Then Bob guides a tour of the ancient Greek temples of Paestum, which are just a mile from CeciliaÂs farm. These three Doric temples, from the 5th and 6th centuries BC, are considered among the most perfectly preserved in the world. Across the street is a small museum that we also tour. For such a tiny, rural museum, it has many gorgeous world-class treasures. After a morning out and about, we return to our kitchen and learn to make pasta  ricottaÂfilled ravioli and fusilli in particular. Our lunch on Wednesday is a buffet of local cheeses, cured meats, other local products, plus a cooked dish or two, usually including crepes (crespelle, in Italian) filled with buffalo milk ricotta and baked in tomato-cream sauce. Anna, CeciliaÂs head chef, prepares that for us with her crew of other local women. They also prepare the meals that we donÂt prepare ourselves or eat in restaurants. On Wednesday afternoon, after a little rest in CeciliaÂs very comfortable hall (next to our kitchen), filled with cushy furniture and a fireplace, weÂll cook. WeÂll prepare the ragu that weÂll put on the pastas weÂve already made  and a few other things for dinner. ItÂs a light cooking session, however. Thursday is another excursion day. WeÂll go to the weekly outdoor market in nearby Battipaglia, then take you to a very famous winery for a tour and lunch. In October, it is possible that the grapes will have just been harvested or the winery will be in the midst of the harvest. ItÂs all up to the weather this summer and fall. In any case, we hope for some winemaking activity. Montevetrano is the name of the wine (which, by the way, I saw on a wine list jut the other day priced at $206! a bottle), and it is considered to be one of the 100 best wines in the world, according to Robert Parker, the wine guru. After lunch, which is prepared by the winemaker Sylvia ImparatoÂs sister, Anna Imperato, and served in her beautiful dining room at the winery, with views of the countryside, we take our bus to Vietri sul Mare  20 minutes away -- the first town on the Amalfi coast. ItÂs a town full of pottery workshops and retail pottery stores. After Vietri, we go down the hill to Salerno, the beautiful seaside city at the head of the Amalfi Coast. Here, in the narrow medieval streets, there is great shopping, but also the Cathedral of Saint Matthew, who is actually buried in the crypt. Salerno is a delight during the passegiatta hour, before dinner. ThatÂs when everyone in town takes to the streets to strut their stuff and meet friends  or at least be seen by everyone. When we have walked and shopped enough, we eat pizza at the most colorful pizzeria I know. ItÂs called Pizzeria Vicolo della Neve. By the way, our meal will be more than just pizza. Among other things, we usually order stuffed peppers, eggplant parmigiana, meatballs, baccala baked with potatoes and olives, and great desserts from the local bakery, Panteleone. Friday weÂll cook in the morning again. Besides putting the finishing touches on a grand timballo that weÂll eat for our farewell dinner that night, we make pizza. And we have a pizza lunch, with some other good things we have cooked. If everyone is not exhausted by now, we go for an afternoon stroll in the nearby seaside town of Agropoli. It is picturesque. And it has an excellent gelateria! Incidentally, we drink good wines from Campania all week. CeciliaÂs son, Ettore, is an expert on the wines of his region (as well as other southern regions) and he goes out of his way to select interesting good wines, different ones for every meal. Saturday is departure day, but you are certainly welcome to stay into the afternoon. In October it may be too cool to take a dip in CeciliaÂs pool, but you never know. Every last thing  all meals, classes, excursions, wine and other alcoholic beverages  is included; everything except air fare and land transfers. Okay, itÂs nice to tip our bus driver and the chamber maids. Our rooms, courtesy of CeciliaÂs sublime taste and addiction to buying antiques, are much better decorated and much more comfortable than those at typical Italian farm-inns. Truly, everything is taken care of. Our guests have told us many times that our program and hospitality exceed their expectations. Note: Many people come to Seliano with me as part of a larger trip, and I am happy to help plan that for you, too. Speaking of larger trips, I am still trying to work out a tour that I have been calling "The Jews in Southern Italy." My idea is to go in late February or early March. It would include three days in Rome, staying at chic Caesar House, seeing all the Jewish sites, of which there are many, and eating Roman Jewish dishes. Sorry, but the tour cannot be kosher. After Rome, we would fly to Catania, on the east coast of Sicily, and stay in Siracusa, just south of Catania, for a few days  in a hotel that is on a street called Via Giudecca (Jewish Street) and that stands over a mikvah, a Jewish ritual bath, that dates to about 500 AD. After a few days in Sicily, including a day-trip to Modica, where the Buonajuto family, originally Jews, make some of the best chocolate in Italy. Finally, weÂll get on a bus and drive north through Calabria, ending up in Naples, or back to Rome. The Jews, along with the Arabs, were very prominent for more than 1,000 years in Sicily and Calabria, until the Inquisition arrived in the 16th century and both groups were forced to either convert or leave. In Calabria, weÂll stop in Nicastro for one night. In this small Calabrian town there is an old Jewish community. It is also the home base of one of our guides, Rabbi Barbara Aiello, ItalyÂs only woman rabbi.. With perhaps a detour in Basilicata (I know something nice and Jewish there, too), the whole trip will probably be 10 days. The tour is not completely plotted, and certainly not priced out yet. If limited to 18 people, which I think is about my max, it should run less than $5,000 a person. But weÂll see. Maybe I can get some bargains. What I need to know now is how much serious interest I have. Please send me a note if this is something youÂd like to do: cookatseliano@aol.com. Boy, that was long, IÂd better get going, Arthur -------------------------------------------------- Please do not send messages meant for Arthur to this address, they will NOT be forwarded to him. -------------------------------------------------- http://www.TheFoodMaven.com

Tossing in a couple of ways I've been cooking fillets lately - simple, utilitarian, and you can prep it up then when everyone is at the table enjoying the appetizer, you can sneak away and do the cooking in 5 minutes. These are usually tilapia, halibut, cod, or other whitefish. Salmon doesn't taste right if cooked this way, to me. Miso-marinated and simmered - Make a miso soup, cool it to room temp - Marinate fish for 1 hour. Can be fillets or small steaks, less than 6 oz - Meanwhile, bring to boil 1 cup sake, 1 cup miso, 2 TBSP mirin, 1 TBSP soy sauce, 1 TBSP sugar. Turn down to a high simmer and reduce for the hour that the fish is marinating. Should reduce by appx 1/2 to 2/3. If desired, mix 1 TBSP cornstarch with a little water and add that to the sauce. Adjust taste with sugar and salt. - Remove fish from the miso marinade, bring the marinade to a full boil for a few minutes, then turn down to a high simmer and add the fish back. Simmer fish for 5 minutes only. Longer simmering will produce tougher fish. - Place each piece of fish in a small bowl. Add a little of the simmering liquid, to keep the bowl and fish warm, but not to cover the fish. Pour the sauce over the fish. Garnish with something pretty and serve. Milk simmered - Pat fillets dry and salt lightly - Melt two pats of butter to coat bottom of a pan - Optionally, sautee some minced garlic or onion in the butter - Raise heat, place the fillets in the pan and cook for 30 second per side on med-high heat - Pour 1/4" of half-and-half in the pan, turn down heat, simmer for 5 minutes for 1/2" fillets, a few minutes longer for a thick fillet - Remove fish to plate. If desired, thicken liquid with some flour and add another pat of butter plus salt to taste, to use as a pan sauce. Parsley or a little plop of bright green pesto looks nice with this. Wok fried - assumes fillets - coat fillets with cornstarch and salt, knock off excess - Mix up a sauce from 2 TBSP rice wine, 1 TBSP soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 TBSP finely minced ginger, 1 TBSP finely minced garlic, 1 TBSP cornstarch, 1 TBSP chopped green onions, 1 TBSP fine diced red bell pepper (this last is just for color). I like some hot sauce too. - Place wok (a cast iron pan works too) on high flame, leave to heat for 4 minutes. Pour in enough veg oil to be 1/2" deep at center of wok (if using a flat-bottom pan, don't try for 1/2"), leave on high heat until oil starts to shimmer and then to smoke - Slide two fillets into the hot oil (slide, don't splash!), tilt the wok so that the hot oil gets to all parts of the fillets, after 30 seconds flip the fillets (flipping away from you!), after 30 seconds remove the fillets to blot on paper towels. Replenish oil if needed, heat to just smoking, cook two more fillets, etc. - When all fillets are cooked, place them on serving dish. Pour off the oil, return the wok to heat up, then pour in the sauce. Cook until liquid is bubbling and garlic is fragrant but not burned, pour sauce over fish, and serve. - If you want the fish more cooked or more thoroughly sauced - or if they are thicker fillets - lay each fillet in the wok with the sauce just long enough to cook to your desired doneness. I like my fish just barely cooked, personally, so for me this step would be 5 seconds.