Recipe - Chinese Steamed Fish

1 1/3 pound Rockfish fillets or other
thick firm flesh fish
Approximately
Three fourths Inch thick
1 One half cup Sliced mushrooms
4 Green onions, cut into 1
inch lengths
1 One half cup 1 inch pieces asparagus (or
green beans or snow peas)
1 One half cup Sliced carrots
Sauce:
2 tablespoon Lowsalt soy sauce
1 tablespoon Oriental sesame oil
Three fourths teaspoon Grated fresh ginger
3 tablespoon Unseasoned rice vinegar
6 tablespoon Orange juice
Three fourths teaspoon Grated fresh orange rind

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 One half inch boiling water; cover and steam for 12 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 Omega3 Fat,
63 mg Cholesterol, 315 mg Sodium.

SOURCE: * Simply Seafood, Spring 1992

SHARED BY: Jim Bodle 4/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini