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Oriental Steamed Fish
Yields: 6 serving(s)
Ingredients
- 4 white fish steaks, about 3/4″ thick
- 1 tablespoon(s) slivered fresh ginger root
- 1/4 cup(s) orange juice
- 2 tablespoon(s) soy sauce
- 1 1/2 teaspoon(s) distilled white vinegar
- 1/2 teaspoon(s) brown sugar
- 1 teaspoon(s) 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.
- Cooking echo.
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