Fish recipes

Chinese Steamed Fish

Course : Fish
Source: Simply Seafood, Spring 1992
Serves: 4

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Ingredients:

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

---SAUCE---

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.

Chinese Steamed Fish

Ingredients:

Preparation / Directions:

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