Chinese steamed fish
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Chinese steamed fish
  Chinese    Fish    Seafood  
Last updated 6/12/2012 1:14:53 AM. Recipe ID 44013. Report a problem with this recipe.
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      Title: Chinese steamed fish
 Categories: Chinese, Seafood
      Yield: 4 Servings
 
  1 1/3 lb Rockfish fillets or other
           -thick firm flesh fish
           -Approximately
    3/4    Inch thick
  1 1/2 c  Sliced mushrooms
      4    Green onions, cut into 1
           -inch lengths
  1 1/2 c  1 inch pieces asparagus (or
           -green beans or snow peas)
  1 1/2 c  Sliced carrots
           Sauce:
      2 tb Low-salt soy sauce
      1 tb Oriental sesame oil
    3/4 ts Grated fresh ginger
      3 tb Unseasoned rice vinegar
      6 tb Orange juice
    3/4 ts Grated fresh orange rind
 
  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.
  




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Recipe ID 44013 (Apr 03, 2005)

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