Chinese Steamed Fish

Course : Seafoods
Serves: 4
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12 ounces firm white fish fillet
1/4 teaspoon fresh ground black pepper -- to taste
2 teaspoons cornstarch
2 teaspoons low sodium soy sauce
2 teaspoons dry sherry
1 tablespoon green onion -- finely chopped
1/4 teaspoon fresh ginger root -- finely minced
1 clove garlic -- minced
1 1/2 cups peach -- sliced

Preparation / Directions:

Cut fish lengthwise into 2-inch wide strips. Sprinkle with pepper as desired. Mix fish with cornstarch, soy sauce and sherry in bowl. Arrange fish strips in spirals on shallow dish and sprinkle with onion, ginger, garlic and peaches. For steaming, place low rack or trivet in bottom of 10 to 12 inch skillet. Pour hot water into bottom of pan, under rack, and bring to boil. Place plate of fish on rack. Cover skillet. Steam 10 to 15 minutes or until fish is cooked. Transfer fish spirals and peaches to serving dish using wide spatula and spoon sauce over as desired.


Nutritional Information:

38 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 101mg Sodium

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