| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | Chinese, Seafood | 4 | Servings |
INGREDIENTS
| 1 1/3 | lb | Rockfish fillets or other thick firm flesh fish Approximately |
| 3/4 | Inch thick | |
| 1 1/2 | c | Sliced mushrooms |
| 4 | Green onions, cut into 1 inch lengths | |
| 1 1/2 | c | 1 inch pieces asparagus (or green beans or snow peas) |
| 1 1/2 | c | Sliced carrots |
| Sauce: | ||
| 2 | tb | Low-salt soy sauce |
| 1 | tb | Oriental sesame oil |
| 3/4 | ts | Grated fresh ginger |
| 3 | tb | Unseasoned rice vinegar |
| 6 | tb | Orange juice |
| 3/4 | 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. SOURCE: * Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 4/92 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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