Japanese-style Steamed Fish Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
2: 8 to 12 oz. scaled drawn,
1 1/2 cup: Small whole fresh mushrooms,
Porgies, flounder, or
2 tbsp: Soy sauce,
Rainbow trout or four 4 oz.,
1 tbsp: Lemon juice,
Butterfish,
1 tbsp: Water,
4: Lemon slices,
1 tsp: Grated gingerroot,
2 tbsp: Snipped chives,
Directions:
1. In a large skillet place a large open steamer basket over 1 inch
water. Bring water to boiling, then reduce heat to a simmer.
Carefully place fish on the steamer basket. Top with lemon slices and
chives, then add mushrooms. 2. Cover skillet. Steam for 8 to 15
minutes or till fish is done. 3. Meanwhile, for the dipping sauce,
combine soy sauce, lemon juice, water, and gingerroot. Serve the
sauce on the side with steamed fish and mushrooms. *Better Homes and
Gardens Fresh Fish Cookbook* Submitted By MICHELLE BRUCE On
12-29-94
Source from luhu.jp
water. Bring water to boiling, then reduce heat to a simmer.
Carefully place fish on the steamer basket. Top with lemon slices and
chives, then add mushrooms. 2. Cover skillet. Steam for 8 to 15
minutes or till fish is done. 3. Meanwhile, for the dipping sauce,
combine soy sauce, lemon juice, water, and gingerroot. Serve the
sauce on the side with steamed fish and mushrooms. *Better Homes and
Gardens Fresh Fish Cookbook* Submitted By MICHELLE BRUCE On
12-29-94
Source from luhu.jp