Chinese Steamed Fish
INGREDIENTS:
1 1/3 lb Rockfish fillets or other
-thick firm flesh fish
-Approximately
3/4 Inch thick
1 1/2 c Sliced mushrooms
4 Green onions, cut into 1
-inch lengths
1 1/2 c 1 inch pieces asparagus (or
-green beans or snow peas)
1 1/2 c Sliced carrots
Sauce:
2 tb Low-salt soy sauce
1 tb Oriental sesame oil
3/4 ts Grated fresh ginger
3 tb Unseasoned rice vinegar
6 tb Orange juice
3/4 ts Grated fresh orange rind
1 1/3 lb Rockfish fillets or other
-thick firm flesh fish
-Approximately
3/4 Inch thick
1 1/2 c Sliced mushrooms
4 Green onions, cut into 1
-inch lengths
1 1/2 c 1 inch pieces asparagus (or
-green beans or snow peas)
1 1/2 c Sliced carrots
Sauce:
2 tb Low-salt soy sauce
1 tb Oriental sesame oil
3/4 ts Grated fresh ginger
3 tb Unseasoned rice vinegar
6 tb Orange juice
3/4 ts Grated fresh orange rind
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.
SHARED BY: Jim Bodle 4/92
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.
SHARED BY: Jim Bodle 4/92