Chinese Steamed Fish Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/3 lbs: Rockfish fillets or other thick firm flesh fish Approximately,
3/4 Inch thick: ,
1 1/2 cup: Sliced mushrooms,
4: Green onions, cut into 1 inch lengths
1 1/2 cup: 1 inch pieces asparagus, or green beans or snow peas
1 1/2 cup: Sliced carrots,
Sauce:,
2 tbsp: Low-salt soy sauce,
1 tbsp: Oriental sesame oil,
3/4 tsp: Grated fresh ginger,
3 tbsp: Unseasoned rice vinegar,
6 tbsp: Orange juice,
3/4 tsp: Grated fresh orange rind,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp