You can steam any delicate white-fleshed freshwater fish or saltwater fish in this manner. Try cod or halibut if you prefer -- the sustainable choice in both cases is wild Pacific from North America.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2011
MethodIn 10-inch (25 cm) pie plate, arrange fish fleshy side up; sprinkle with salt and pepper.
Trim off hard ends of mushroom stems; tear large mushrooms into 2 or 3 pieces, leaving small ones whole. Keeping white and green parts separate, thinly slice green onions. Toss together mushrooms, white parts of onions, soy sauce, wine and ginger; spoon over fish.
Pour enough water into wok to come 1 inch (2.5 cm) below rack; bring water to boil. Place plate on rack; steam fish mixture, covered, over high heat until fish flakes easily when tested and mushrooms are tender, 10 to 15 minutes.
Pour juices in plate into small saucepan. Whisk chicken broth with cornstarch; stir into pan and bring to boil. Reduce heat and simmer for 1 minute. Stir in sesame oil and green part of onions. Serve over fish and mushrooms.
Nutritional facts Per serving: about
- Sodium 730 mg
- Protein 30 g
- Calories 186.0
- Total fat 3 g
- Potassium 883 mg
- Cholesterol 122 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
- Iron 22.0
- Folate 12.0
- Calcium 15.0
- Vitamin A 4.0
- Vitamin C 2.0