Oriental steamed fish

6 Servings

Ingredients

Quantity Ingredient
4 White fish steaks, about 3/4\" thick
1 tablespoon Slivered fresh ginger root
¼ cup Orange juice
2 tablespoons Soy sauce
1½ teaspoon Distilled white vinegar
½ teaspoon Brown sugar
1 teaspoon 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.

Serves: 4 From: Kikkoman recipe booklet Posted by: Debbie Carlson - Cooking Echo

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