Asian Steamed Fish Recipe
Servings: 6
Ingredients
- 4 x White fish steaks, about 3/4" thick
- 1 Tbsp. Slivered fresh ginger root
- 1/4 c. Orange juice
- 2 Tbsp. Soy sauce
- 1 1/2 tsp Distilled white vinegar
- 1/2 tsp Brown sugar
- 1 tsp Sesame oil
- 2 x Green onions and tops, chopped
Directions
- Place fish, in single layer, on oiled rack of bamboo steamer; sprinkle ginger proportionately over fish. Set rack in large pot or possibly wok of boiling water (don't allow water level to reach fish). Cover and steam 8 to 10 min, or possibly till 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 23g | |
| Recipe makes 6 servings | |
| Calories 18 | |
| Calories from Fat 7 | 39% |
| Total Fat 0.79g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 302mg | 13% |
| Potassium 50mg | 1% |
| Total Carbs 2.26g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.35g | 1% |
| Protein 0.51g | 1% |
