Recipe - Oriental Steamed Fish

4 White fish steaks, about
3/4" thick
1 tablespoon Slivered fresh ginger root
One fourth cup Orange juice
2 tablespoon Soy sauce
1 One half teaspoon Distilled white vinegar
One half teaspoon Brown sugar
1 teaspoon Sesame oil
2 Green onions and tops,
minced

Place fish, in single layer, on oiled rack of bamboo steamer; sprinkle
ginger evenly over fish. Set rack in large pot or wok of boiling water (do
not allow water level to reach fish). Cover and steam 8 to 10 minutes, or
until fish flakes easily when tested with fork. Meanwhile, combine orange
juice, soy sauce, vinegar and brown sugar in small saucepan; bring to boil.
Remove from heat; stir in sesame oil. Arrange fish on serving platter;
sprinkle green onions over fish and pour sauce over all.

Serves: 4 From: Kikkoman recipe booklet Posted by: Debbie Carlson
Cooking Echo

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