Steamed Fish Fillets With Scallion-ginger Oil
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | June 1991 | 1 | Servings | |
INGREDIENTS
| 1 | lb | White fish fillets |
| 2 | T | Vegetable oil |
| A, 1 1/2-inch-long | ||
| piece of fresh | ||
| gingerroot peeled | ||
| and cut into | ||
| julienne strips | ||
| 1 | Scallion, cut into julienne | |
| strips | ||
| 1 | t | Oriental sesame oil soy |
| sauce to taste as | ||
| an accompaniment | ||
| White-wine vinegar or to | ||
| taste as an | ||
| accompaniment |
INSTRUCTIONS
Arrange the fillets in one layer in a microwave-safe baking dish, season them with salt and pepper, and cover the dish tightly with microwave-safe plastic wrap. Microwave the fish at high power (100%) for 3 minutes, or until it is opaque and just cooked through, remove the plastic wrap carefully, and pour off the liquid in the dish. Keep the fish warm, covered loosely. In a microwave-safe glass measure combine the vegetable oil, the gingerroot, and scallion and microwave the mixture at high power (100%) for 1 minute. Add the sesame oil, let the mixture cool slightly, and pour it over fish. Serve the fish sprinkled with soy sauce and the vinegar. Serves 2. Gourmet June 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1117
Calories From Fat: 428
Total Fat: 48.2g
Cholesterol: 190.5mg
Sodium: 2729.2mg
Potassium: 1363.1mg
Carbohydrates: 13.6g
Fiber: 3.1g
Sugar: 2.7g
Protein: 153.2g