Recipe - Steamed Fish With Tart Thai Sauce

One half small Carrot peeled and grated
2 tablespoon Lime juice
1 tablespoon Rice vinegar
2 teaspoon Low sodium soy sauce
3 tablespoon Water
1 One fourth teaspoon Sugar
One fourth teaspoon Chili oil
2 teaspoon Fresh cilantro minced
One fourth cup Fresh cilantro sprigs
Divided
1 1/3 pound Rockfish fillets

Combine the carrot, lime juice, rice vinegar, soy sauce, water, sugar,
chili oil and minced cilantro. Set aside. Place the fish on a rack or in a
bamboo steamer; lay the cilantro sprigs on top of the fish. Put over
boiling water, cover and steam 12 minutes per inch thickness. Spoon the
sauce over the fish and serve, with rice.

Recipe By : Seattle Timesposted by Mike Key

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