Oriental Steamed Fish Recipe
This oriental steamed fish is a fruity steamed fish preparation. Steamed with ginger for flavor, the fish is served with a simple orange and soy sauce combo pepped with a dash of vinegar and brown sugar. Plated with a sprinkling of sesame seeds and green onions, the oriental steamed fish is easy and elegant.
Ingredients
| 4 white fish steaks, about 3/4 inch thick | ||
| Root ginger | 1 Tablespoon, slivered | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
| White distilled vinegar | 1 1/2 Teaspoon | |
| Brown sugar | 1/2 Teaspoon | |
| 1 teaspoon Oriental 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.
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.
Set rack in large pot or wok of boiling water.
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.
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