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  Chinese Steamed Fish
  Category: Oriental
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 342
Ingredients:
1 1/3 lb Rockfish fillets or other thick firm flesh fish Approximately
3/4 Inch thick
1 1/2 cup Sliced mushrooms
4 Green onions, cut into 1 inch lengths
1 1/2 cup 1 inch pieces asparagus (or green beans or snow peas)
1 1/2 cup Sliced carrots
Sauce:
2 tbsp Low-salt soy sauce
1 tbsp Oriental sesame oil
3/4 tsp Grated fresh ginger
3 tbsp Unseasoned rice vinegar
6 tbsp Orange juice
3/4 tsp Grated fresh orange rind
Instructions:
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.

NOTE: Cod, Sea Bass, Tilapia, or Bay Scallops may be substituted for
Rockfish.

Per serving: 266 Calories, 39 g Protein, 14 g Carbohydrates, 1 g
Saturated Fat, 2 g Monounsaturated Fat, 2 g Polyunsaturated Fat, .9
g Omega-3 Fat, 63 mg Cholesterol, 315 mg Sodium.

SOURCE: * Simply Seafood, Spring 1992

SHARED BY: Jim Bodle 4/92
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