Chinese steamed fish

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Recipe by: kiara

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/3 lb Rockfish fillets or other 1 1/2 c Sliced carrots
-thick firm flesh fish Sauce:
-Approximately 2 tb Low-salt soy sauce
3/4 Inch thick 1 tb Oriental sesame oil
1 1/2 c Sliced mushrooms 3/4 ts Grated fresh ginger
4 Green onions, cut into 1 3 tb Unseasoned rice vinegar
-inch lengths 6 tb Orange juice
1 1/2 c 1 inch pieces asparagus (or 3/4 ts Grated fresh orange rind
-green beans or snow peas)

Combine all sauce ingredients and let sit for 30 minutes to blend
flavors. Rinse fish with cold water. Arrange on a vegetable steamer
tray. Place tray over 1 1/2 inch boiling water; cover and steam for
1-2 minutes. Top with vegetables and steam additional 5 minutes, or
until fish flakes easily and vegetables are crisp tender. Pour sauce
over individual portions just before serving.

NOTE: Cod, Sea Bass, Tilapia, or Bay Scallops may be substituted for
Rockfish.

Per serving: 266 Calories, 39 g Protein, 14 g Carbohydrates, 1 g
Saturated Fat, 2 g Monounsaturated Fat, 2 g Polyunsaturated Fat, .9
g Omega-3 Fat, 63 mg Cholesterol, 315 mg Sodium.

SOURCE: * Simply Seafood, Spring 1992

SHARED BY: Jim Bodle 4/92