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Chinese Steamed Fish w/ Vegetables

Source of Recipe

Wanderer - at Recipes From Friends
Chinese Steamed Fish w/ Vegetables

4 servings

1-1/3 pounds snapper fillets (cod, sea bass, tilipia, or scallops), about 3/4
inch thick
1/3 pound mushrooms sliced
4 green onions cut in 1-inch lengths
1/2 pound asparagus or green beans cut in 1-inch lengths
1 large carrot thinly sliced

Sauce:
6 tablespoons orange juice
3 tablespoons rice vinegar
2 tablespoons low-salt soy sauce
1 tablespoon sesame oil
3/4 teaspoon grated fresh ginger
3/4 teaspoon grated fresh orange zest

Combine sauce ingredients and set aside for 30 minutes.

Rinse fish and pat dry. Arrange on steamer tray and set over pan with 2-3 inches boiling water; cover and steam 1-2 minutes.

Top with vegetables and steam until fish is opaque through center and vegetables are crisp-tender, 3-5 minutes longer.

Transfer vegetables and fish to individual plates and pour sauce over each
portion.

One serving equals: Calories 166; Fat 5g (Saturated 1g); Cholesterol 63mg; Sodium 315mg; Carbohydrate 14g; Protein 39g