Japanese-style steamed fish
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 8 to 12 oz. scaled drawn | |
| Porgies, flounder, or | ||
| Rainbow trout or four 4 oz. | ||
| Butterfish | ||
| 4 | Lemon slices | |
| 2 | tablespoons | Snipped chives |
| 1½ | cup | Small whole fresh mushrooms |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Water |
| 1 | teaspoon | Grated gingerroot |
Directions
1. In a large skillet place a large open steamer basket over 1 inch water. Bring water to boiling, then reduce heat to a simmer.
Carefully place fish on the steamer basket. Top with lemon slices and chives, then add mushrooms. 2. Cover skillet. Steam for 8 to 15 minutes or till fish is done. 3. Meanwhile, for the dipping sauce, combine soy sauce, lemon juice, water, and gingerroot. Serve the sauce on the side with steamed fish and mushrooms. *Better Homes and Gardens Fresh Fish Cookbook* Submitted By MICHELLE BRUCE On 12-29-94
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