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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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