50+ Friends Club Cookbook
Fish and Shellfish

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Chinese Steamed Fish

From the Kitchen of: Paz

Source:  Caroles Creative Cooking

Comments: Seafood Alternatives: Cod, Sea Bass, Tilapia, Bay Scallops

1 1/3	lb	Rockfish fillets, or other thick, firm-fleshed fish
1 1/2	c.	sliced Mushrooms
4		Green Onions, cut into 1 inch lengths
1 1/2	c.	1 inch pieces asparagus (green beans or snow peas or all of them)
1 1/2	c.	Carrots, sliced
2	Tbsp.	Soy Sauce
1	Tbsp.	Oriental Sesame Oil
3/4	tsp.	grated fresh Ginger
3	Tbsp.	unseasoned Rice Vinegar
6	Tbsp.	Orange Juice
3/4	tsp.	grated fresh Orange rind

• Combine soy sauce, sesame oil, ginger, rice vinegar, orange juice and grated orange rind. Let sit for 30 minutes to blend flavors.
• Rinse fish and arrange on vegetable steamer tray. Place tray over 1/2 inch boiling water; cover and steam for 1-2 minutes.
• Top with vegetables and steam additional 5 minutes or until fish flakes easily and veggies are crisp-tender.
• Pour sauce over individual portions just before serving.