Gingered sole^

Yield: 4 servings

Measure Ingredient
1 pounds Sole fillets, or other similar fish
1 tablespoon Low sidoum soy sauce MIXED WITH
1 tablespoon Water
½ teaspoon Fresh lemon or lime juice
1 teaspoon Apple or pineapple juice concentrate
1 clove Garlic, minced
2 tablespoons Slivered gingerroot
2 tablespoons Dry sherry
2 Green onions with tops, cut in 1" pieces

rinse and dry fillets. Place fish on a heatproof plate. Combine soy sauce mixture, apple juice concentrate, gingerroot, sherry and green onions. Pour ½ of this mixture over fish using a brush to coat all fish surfaces. Reserve the rest for sauce. Place fish on a steamer rack in a wok or large steamer in which 2" of water has come to a boil. Steam fish until it turns opague, 10-15 minutes. Serve with accumulated juice mixed with reserved sauce. Serve over rice or angel hair pasta. Makes 4 servings.

Per serving without rice or pasta: Calories: 109 Protein: 17g Carbohydrates: 5g Fat: 0.8g, 0.06% Sodium: 214mg Cholesterol: 61mg Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95

Submitted By CAROLYN SHAW On 03-15-95

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