Chinese Steamed Fish

Course : Fish
Serves: 4
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1 1/3 pounds rockfish fillets or other -- thick firm flesh fish
1 1/2 cups sliced mushrooms
4 medium green onions -- cut into 1 lengths
1 pieces asparagus -- (or, green beans or snow peas)
1 1/2 cups sliced carrots
2 tablespoons low-salt soy sauce
1 tablespoon oriental sesame oil
3/4 teaspoon grated fresh ginger
3 tablespoons unseasoned rice vinegar
6 tablespoons orange juice
3/4 teaspoon grated fresh orange rind

Preparation / Directions:

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 1/2 inch boiling water; cover and steam for 1-2 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. Cod, Sea Bass, Tilapia, or Bay Scallops may be substituted for Rockfish.

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