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Oriental steamed fish
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| Artist: |
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| Categories: |
Asian, Chinese, Coffee & Tea, Ethnic, Exotic, Fish, Oriental, Seafood, Steamed |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 4
| | White fish steaks, about | | | -? thick | | 1
| tbsp | Slivered fresh ginger root | | 1/4
| cup | Orange juice | | 2
| tbsp | Soy sauce | | 1 1/2
| tsp | Distilled white vinegar | | 1/2
| tsp | Brown sugar | | 1
| tsp | Sesame oil | | 2
| | Green onions and tops | | | -minced |
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Procedures:
| 1 | Place fish, in single layer, on oiled rack of bamboo steamer; sprinkle ginger evenly over fish. | | 2 | Set rack in large pot or wok of boiling water (do not allow water level to reach fish). | | 3 | Cover and steam 8 to 10 minutes, or until fish flakes easily when tested with fork. | | 4 | Meanwhile, combine orange juice, soy sauce, vinegar and brown sugar in small saucepan; bring to boil. | | 5 | Remove from heat; stir in sesame oil. | | 6 | Arrange fish on serving platter; sprinkle green onions over fish and pour sauce over all. | | 7 | Serves: 4 |
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