Chinese Steamed Fish

Recipe Ingredients

1 1/3 lbs	605g / 21oz	Rockfish fillets or other - thick firm flesh fish
3/4		Thick
1 1/2 cups	355ml	Sliced mushrooms
4		Green onions - cut into 1
		Lengths
1 1/2 cups	355ml	-- ¥
1		Pieces asparagus - (or, green beans or snow peas)
1 1/2 cups	165g / 5.8oz	Sliced carrots
		Sauce
2 tablespoons	30ml	Low-salt soy sauce
1 tablespoon	15ml	Oriental sesame oil
3/4 teaspoon	3.8ml	Grated fresh ginger
3 tablespoons	45ml	Unseasoned rice vinegar
6 tablespoons	90ml	Orange juice
3/4 teaspoon	3.8ml	Grated fresh orange rind

Recipe Instructions

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.

Source:
* Simply Seafood, Spring 1992

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