---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHINESE STEAMED FISH
 Categories: Chinese, Seafood
      Yield: 4 servings
 
  1 1/3 lb Rockfish fillets or other
           -thick firm flesh fish
           -Approximately
    3/4    Inch thick
  1 1/2 c  Sliced mushrooms
      4    Green onions, cut into 1
           -inch lengths
  1 1/2 c  1 inch pieces asparagus (or
           -green beans or snow peas)
  1 1/2 c  Sliced carrots
           Sauce:
      2 tb Low-salt soy sauce
      1 tb Oriental sesame oil
    3/4 ts Grated fresh ginger
      3 tb Unseasoned rice vinegar
      6 tb Orange juice
    3/4 ts Grated fresh orange rind
 
  Combine all sauce ingredients and let sit for 30
  minutes to blend flavors. Rinse fish with cold water.
  Arrange on a vegetable steamer tray. Place tray over 1
  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 vegetables
  are crisp tender. Pour sauce over individual portions
  just before serving.
  
  NOTE: Cod, Sea Bass, Tilapia, or Bay Scallops may be
  substituted for Rockfish.
  
  Per serving: 266 Calories, 39 g Protein, 14 g
  Carbohydrates, 1 g Saturated Fat,  2 g Monounsaturated
  Fat, 2 g Polyunsaturated Fat, .9 g Omega-3 Fat, 63 mg
  Cholesterol, 315 mg Sodium.
  
  SOURCE: * Simply Seafood, Spring  1992
  
  SHARED BY: Jim Bodle 4/92
 
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