INGREDIENTS

INSTRUCTIONS

There are a couple of kinds of butterfish.  One is the large
"sablefish". The other is the smaller silvery diamond shaped fish
familiar to those who hang out around Asian markets.  This calls for
the latter type.  In separate bowls, soak the mushrooms in warm water
and the bean  threads in hot water until soft, 20 to 30 minutes.  Drain
the  mushrooms, discard the stems, and toss the caps with a teaspoon of
soy sauce. Drain the bean threads and place in a deep heat-proof  plate
or glass pie pan that will fit inside a wok or other steaming  pot.
Arrange the fish on top, tucking the mushroom caps in around them.
Pour in the chicken stock, scatter the green onion and ginger on top
of the fish, and sprinkle with the remaining soy sauce.  Bring the
water in the steamer to a rolling boil and place the plate  on a rack
an inch above the water.  Cover and steam for 20 minutes.  Sprinkle
with the sesame oil and serve from the steaming dish. Serves  2 to 3 as
a main dish, 4 with other dishes.  PER SERVING (main dish):  85
calories, 6 g protein, 9 carbohydrate, 3  g fat (1 g saturated), 14 mg
cholesterol, 539 mg sodium, 3 g fiber,  Jay Harlow, San Francisco
Chronicle, 11/3/92.  Posted by Stephen Ceideberg; November 4 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 508
Calories From Fat: 218
Total Fat: 24.2g
Cholesterol: 189.4mg
Sodium: 723.4mg
Potassium: 1613.7mg
Carbohydrates: 17g
Fiber: 2.8g
Sugar: 2.7g
Protein: 55.3g