Oriental steamed fish
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | White fish steaks, about 3/4\" thick | |
| 1 | tablespoon | Slivered fresh ginger root |
| ¼ | cup | Orange juice |
| 2 | tablespoons | Soy sauce |
| 1½ | teaspoon | Distilled white vinegar |
| ½ | teaspoon | Brown sugar |
| 1 | teaspoon | Sesame oil |
| 2 | Green onions and tops, minced | |
Directions
Place fish, in single layer, on oiled rack of bamboo steamer; sprinkle ginger evenly over fish. Set rack in large pot or wok of boiling water (do not allow water level to reach fish). Cover and steam 8 to 10 minutes, or until fish flakes easily when tested with fork.
Meanwhile, combine orange juice, soy sauce, vinegar and brown sugar in small saucepan; bring to boil. Remove from heat; stir in sesame oil. Arrange fish on serving platter; sprinkle green onions over fish and pour sauce over all.
Serves: 4 From: Kikkoman recipe booklet Posted by: Debbie Carlson - Cooking Echo