| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
China, Seafood, Fish, Archived |
4 |
Servings |
INGREDIENTS
| 1 1/3 |
lb |
Rockfish fillets or other thick firm flesh fish Approximately |
| 3/4 |
|
Inch thick |
| 1 1/2 |
c |
Sliced mushrooms |
| 4 |
|
Green onions, cut into 1 inch lengths |
| 1 1/2 |
c |
1 inch pieces asparagus (or green beans or snow peas) |
| 1 1/2 |
c |
Sliced carrots |
|
|
Sauce: |
| 2 |
tb |
Low-salt soy sauce |
| 1 |
tb |
Oriental sesame oil |
| 3/4 |
ts |
Grated fresh ginger |
| 3 |
tb |
Unseasoned rice vinegar |
| 6 |
tb |
Orange juice |
| 3/4 |
ts |
Grated fresh orange rind |
INSTRUCTIONS
Combine all sauce ingredients and let sit for 30 minutes to blend flavors.
Rinse fish with cold water. Arrange on a vegetable steamer tray. Place tray
over 1 1/2 inch boiling water; cover and steam for 1-2 minutes. Top with
vegetables and steam additional 5 minutes, or until fish flakes easily and
vegetables are crisp tender. Pour sauce over individual portions just
before serving.
NOTE: Cod, Sea Bass, Tilapia, or Bay Scallops may be substituted for
Rockfish.
Per serving: 266 Calories, 39 g Protein, 14 g Carbohydrates, 1 g Saturated
Fat, 2 g Monounsaturated Fat, 2 g Polyunsaturated Fat, .9 g Omega-3 Fat,
63 mg Cholesterol, 315 mg Sodium.
SOURCE: * Simply Seafood, Spring 1992
SHARED BY: Jim Bodle 4/92
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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