Oriental Steamed Trout
Oriental Steamed Trout Preparation
Combine wine, soy sauce, and oil, and set aside. Combine green onions, orange rind, and gingerroot. Line a vegetable steamer with aluminum foil. Arrange fish in steamer; top fish with onion mixture. Place steamer over boiling water. Cover and steam 12 minutes or until fish flakes easily when tested with a fork. Yield: 4 servings (serving size: 3 ounces fish and cucumber slices). Per serving: 141 Calories; 6g Fat (38% calories from fat); 17g Protein; 4g Carbohydrate; 46mg Cholesterol; 166mg Sodium NOTES : Place fish on a serving platter; drizzle with soy sauce mixture. Arrange cucumber slices around fish, and serve immediately. Recipe by: Cooking Light, Sept 1993, page 134 Posted to MC-Recipe Digest V1 #430 by firstname.lastname@example.org on Jan 28, 1997.
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