Gingered sole^
4 servings
Ingredients
| Quantity | 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 | |
Directions
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