| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 2 |
tb |
Hoisin sauce |
| 2 |
ts |
Sesame oil |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Finely grated orange peel |
| 1 1/3 |
lb |
Rockfish fillets |
| 8 |
|
Spinach leaves, stems removed, washed and patted dry |
| 4 |
|
Lemon wedges |
INSTRUCTIONS
Combine the hoisin sauce, sesame oil, salt and orange peel. Spread on the
fish fillets. Top with the spinach leaves.
Place the fish on a rack set above boiling water. (A roasting pan fitted
with a rectangular cake rack, set above the water can be used for this
purpose. Or use a bamboo steamer.) Cover with foil and steam 12 minutes per
inch of thickness, or until the fish tests done (140 degrees on an instant
read thermometer).
Serve with the lemon wedges.
Note: The same type of cooking preparation can be used for steaming the
fish simply with a little soy sauce, a sprinkling of orange or lemon juice,
and thinly sliced green onions.
By Larry Brown of the Seattle Times writing in the San Jose Mercury News.
6/9/93.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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