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| RECIPE FOR CHINESE STEAMED FISH |
Title: Chinese Steamed Fish
Category: Chinese
Serves: 4
Ingredients:
| 1.33 | lb | Rockfish fillets or other | | | thick firm flesh fish | | | Approximately | | 0.75 | | Inch thick | | 1.50 | c | Sliced mushrooms | | 4.00 | | Green onions, cut into 1 | | | inch lengths | | 1.50 | c | 1 inch pieces asparagus (or | | | green beans or snow peas) | | 1.50 | c | Sliced carrots | | | Sauce: | | 2.00 | tb | Low-salt soy sauce | | 1.00 | tb | Oriental sesame oil | | 0.75 | ts | Grated fresh ginger | | 3.00 | tb | Unseasoned rice vinegar | | 6.00 | tb | Orange juice | | 0.75 | ts | Grated fresh orange rind |
Instructions:
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.
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