Title: Oriental Steamed Fish
Categories: Chinese, Seafood
Yield: 6 servings
4 White fish steaks, about
-3/4" thick
1 tb Slivered fresh ginger root
1/4 c Orange juice
2 tb Soy sauce
1 1/2 ts Distilled white vinegar
1/2 ts Brown sugar
1 ts Sesame oil
2 Green onions and tops,
-minced
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.
