Recipe - Oriental Steamed Trout

1 tablespoon Chablis or other dry white
wine
1 tablespoon Lowsodium soy sauce
One half teaspoon Dark sesame oil
2/3 cup Minced green onions
1 tablespoon Grated orange rind
1 teaspoon Peeled minced gingerroot
4 Trout fillets, (4ounce)
1 md Unpeeled cucumber, cut or sliced up

Combine wine, soy sauce, and oil, and set aside.

Combine green onions, orange rind, and gingerroot.

Line a vegetable steamer with aluminum foil. Arrange fish in steamer; top
fish with onion mixture. Place steamer over boiling water. Cover and steam
12 minutes or until fish flakes easily when tested with a fork. Yield: 4
servings (serving size: 3 ounces fish and cucumber slices).

Per serving: 141 Calories; 6g Fat (38% calories from fat); 17g Protein; 4g
Carbohydrate; 46mg Cholesterol; 166mg Sodium

NOTES : Place fish on a serving platter; drizzle with soy sauce mixture.
Arrange cucumber slices around fish, and serve immediately.

Recipe by: Cooking Light, Sept 1993, page 134

Posted to MCRecipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.