Steamed fish with tart thai sauce

4 Servings

Ingredients

Quantity Ingredient
½ small Carrot -- peeled and grated
2 tablespoons Lime juice
1 tablespoon Rice vinegar
2 teaspoons Low sodium soy sauce
3 tablespoons Water
teaspoon Sugar
¼ teaspoon Chili oil
2 teaspoons Fresh cilantro -- minced
¼ cup Fresh cilantro sprigs --
Divided
1⅓ pounds Rockfish fillets

Directions

Combine the carrot, lime juice, rice vinegar, soy sauce, water, sugar, chili oil and minced cilantro. Set aside. Place the fish on a rack or in a bamboo steamer; lay the cilantro sprigs on top of the fish. Put over boiling water, cover and steam 12 minutes per inch thickness.

Spoon the sauce over the fish and serve, with rice.

Recipe By : Seattle Times-posted by Mike Key

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