Title

Green Vegetable Sea Salad

Subject

cod fillets

chicken broth

vinegar

ground ginger

salt

ground pepper

cornstarch

water

oil

peas

green beans

radishes

green onions

mayonnaise

lettuce

eggs

Description

GREEN VEGETABLE SEA
SALAD
Four servings
1 pound frozen cod fillets
½ cup chicken broth
½ cup vinegar
1 teaspoon ground ginger
1 teaspoon salt
¼ teaspoon ground pepper
2 teaspoons cornstarch
1 tablespoon water
¼ cup oil
1 cup peas, cooked
1 cup cut green beans, cooked
⅓ cup radishes
⅓ cup sliced green onions
¼ cup mayonnaise

Back:
Let fish stand, unwrapped, at
room temperature 15 to 20
minutes. Cut fish into 1-inch
cubes. In medium skillet, com-
bine chicken broth, vinegar,
ginger, salt and pepper. Place
fish into skillet. Cover and sim-
mer about 10 to 15 minutes or
until fish is opaque. Remove
fish. Dissolve cornstarch in
water; add to mixture. Stir until
thickened. Add oil. In large
bowl, mix peas, beans, ra-
dishes, green onions, and place
fish on top of vegetables. Pour
sauce over all. Chill completely
in refrigerator, at least 2 hours.
Stir in mayonnaise. Serve on
lettuce leaf. Garnish with sliced
hard cooked eggs, if desired.

---

# Green Vegetable Sea Salad

*Yields four servings*

## Ingredients

- 1 pound frozen cod fillets
- 1/2 cup chicken broth
- 1/2 cup vinegar
- 1 tsp ground ginger
- 1 tsp salt
- 1/4 tsp ground pepper
- 2 tsp cornstarch
- 1 Tbsp water
- 1/4 cup oil
- 1 cup peas, cooked
- 1 cup cut green beans, cooked
- 1/3 cup radishes
- 1/3 cup sliced green onions
- 1/4 cup mayonnaise

## Instructions

1. Let fish stand, unwrapped, at room temperature 15 to 20 minutes.
2. Cut fish into 1-inch cubes.
3. In a medium skillet, combine chicken broth, vinegar, ginger, salt, and pepper.
4. Place fish into skillet. Cover and simmer about 10 to 15 minutes or until fish is opaque.
5. Remove fish.
6. Dissolve cornstarch in water; add to mixture. Stir until thickened.
7. Add oil.
8. In a large bowl, mix peas, beans, radishes, and green onions. Place fish on top of vegetables.
9. Pour sauce over all.
10. Chill completely in refrigerator, at least 2 hours.
11. Stir in mayonnaise.
12. Serve on lettuce leaf. Garnish with sliced hard cooked eggs, if desired.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1960s

Rights

Personal/Family

Format

Typed recipe card

Identifier

RCA0006-20260609-0362

Coverage

Oregon, US