| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Chinese |
Fish, Chinese, Ethnic |
1 |
Servings |
INGREDIENTS
| 1 |
|
Whole fresh fish; about 1-2 pounds (yellowtail or snapper) |
| 2 |
|
Whole green onions; trimmed |
| 2 |
|
Shredded green onions |
| 5 |
sl |
Ginger root, 1/4" thick; shredded |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Vegetable oil |
| 1 |
ds |
White pepper |
| 1/2 |
ts |
Salt (opt) |
INSTRUCTIONS
Clean the fish, wash it well in cold water inside and out, and pat dry. Lay
the fish on a plate with 2 whole green onions under the fish. Place the
dish in a streamer, which sould be full of boiling water. Steam the fish
over high heat for 12 to 15 minutes without opening the steamer. When fish
is done, remove from steamer. Sprinkle the fish with the shredded green
onions, ginger root and soy sauce. Heat wok on hihg, then add about 2
tablespoons of vegetable oil. Once the oil is hot, pour it on top of the
fish. Add a dash of white pepper and a few drops of sesame seed oil. Serve
immediately.
Nutritional info per serving: 562 cal; 60g pro, 5g carb, 32g fat(53%)
Source: Miami Herald 3/24/96 Paul Yan, Bamboo Garden, North Miami Beach,
Florida
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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