| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Thai |
Ethnic, Fish and se |
4 |
Servings |
INGREDIENTS
| 1/2 |
sm |
Carrot — peeled and grated |
| 2 |
tb |
Lime juice |
| 1 |
tb |
Rice vinegar |
| 2 |
ts |
Low sodium soy sauce |
| 3 |
tb |
Water |
| 1 1/4 |
ts |
Sugar |
| 1/4 |
ts |
Chili oil |
| 2 |
ts |
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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