Steamed Fish with Shiitake Mushrooms
Serve with: Steamed rice and peas or beans cooked with chopped green onion Steaming fish is a common cooking method in Asia that has recently become more popular in Europe and North America. It is an inspired method of low-fat cooking.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 149 |
| pro | 25 g |
| total fat | 3 g |
| sat. fat | trace |
| carb | 4 g |
| fibre | 1 g |
| chol | 36 mg |
| sodium | 552 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 11% |
| vit A | 8% |
| vit C | 15% |
| folate | 17% |
Suggested Recipes
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1-1/2 cups (375 mL) shredded napa cabbage
1 lb (500 g) halibut, sea bass or salmon fillet
1 cup (250 mL) finely sliced shiitake mushrooms
1/4 cup (50 mL) thinly sliced green onions
1 tbsp (15 mL) julienned gingerroot
1/4 tsp (1 mL) salt
Pinch white pepper
4 tsp (20 mL) soy sauce
1-1/2 tsp (7 mL) cornstarch
1/2 tsp (2 mL) sesame oil
coriander sprigs
Preparation:
Scatter cabbage in shallow serving dish or pasta bowl large enough to fit in steamer. Add fish; top with shiitake, onions, ginger, salt and pepper. Cover and steam over high heat until fish flakes easily when tested, 16 to 18 minutes.
Pour off liquid from plate into saucepan; bring to boil over medium heat. Blend soy sauce, cornstarch and 1 tbsp (15 mL) water; add to pan and return to boil. Stir in sesame oil; pour over fish. Garnish with coriander.
Additional Information
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Substitution: To use dried instead of fresh shiitake mushrooms, soak 2 oz (60 g) in warm water until softened, 30 to 60 minutes; drain, reserving liquid. Slice mushrooms, discarding stems. Cook in 1 tbsp (15 mL) vegetable oil until lightly browned; scatter over fish and continue as in recipe. Add 1/4 cup (50 mL) strained reserved mushroom liquid to sauce.
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