Steamed Fish

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Steamed Fish Ingredients

1 1/3 lb Rockfish fillets or other	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
1 1/2 c 1 inch pieces asparagus (or	6 tb Orange juice
1 1/2 c Sliced carrots	3/4 ts Grated fresh orange rind
Sauce:

Instructions for Steamed Fish

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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: Seafood-OtherCuisine: Chinese

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