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Steamed Fish with Ginger-Wine Sauce

Source of Recipe


Cooking Light-Jan/Feb/02






List of Ingredients



• 3/4 cup thinly sliced green onions
  
• 1/4 cup fresh orange juice
  
• 3 tablespoons minced fresh peeled ginger
  
• 2 tablespoons sake (rice wine)
  
• 1 1/2 tablespoons fish sauce
  
• 1 tablespoon finely chopped peeled fresh lemon grass
  
• 1/2 teaspoon dark sesame oil
  
• 1/2 teaspoon finely chopped hot red chile pepper
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon white pepper
  
• 4 (6 ounce) trout fillets
  
• 1/4 cup red bell pepper, cut into 1/8-inch strips
  
• 1/4 cup red bell pepper, cut into 1/8-inch strips
  
• 6 cilantro sprigs
  






Instructions



1. Combine first 11 ingredients in a 13 x 9-inch baking dish. Marinate fish in refrigerator 2 hours, turning occasionally.
   
   
2. Preheat oven to 350 degrees.
   
   
3. Bake fish mixture (incliding marinade) at 350 for 17 minutes or until fish flakes easily when tested with a fork. Garnish with bell pepper and cilantro.
   
   
4. Yield: 8 servings 113 cal, 4.6g fat, 13.8g pro, 2.5g carb, 0.4g fiber, 37mg chol, 1.2mg iron, 369mg sod, 38mg calc.