Steamed Fish With Tart Thai Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Thai | Ethnic, Fish and se | 4 | Servings |
INGREDIENTS
| 1/2 | Carrot, peeled and grated | |
| 2 | T | Lime juice |
| 1 | T | Rice vinegar |
| 2 | t | Low sodium soy sauce |
| 3 | T | Water |
| 1 1/4 | t | Sugar |
| 1/4 | t | Chili oil |
| 2 | t | Fresh cilantro, minced |
| 1/4 | c | Fresh cilantro sprigs |
| Divided | ||
| 1 1/3 | lb | Rockfish fillets |
INSTRUCTIONS
Combine the carrot, lime juice, rice vinegar, soy sauce, water, sugar, chili oil and minced cilantro. Set aside. Place the fish on a rack or in a bamboo steamer; lay the cilantro sprigs on top of the fish. Put over boiling water, cover and steam 12 minutes per inch thickness. Spoon the sauce over the fish and serve, with rice. Recipe By : Seattle Times-posted by Mike Key From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 177
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 92.2mg
Sodium: 230mg
Potassium: 785.5mg
Carbohydrates: 4.5g
Fiber: <1g
Sugar: 1.8g
Protein: 33.9g