Asian Steamed Fish
By: Barnaby Dorfman
Published: Saturday, February 13, 2010 - 9:13pm

Ingredients




1 pound Rockfish fillets
cup Sliced mushrooms
4 Green onions, cut into 1 inch lengths
cup 1 inch pieces asparagus
cup Sliced carrots
2 tablespoons Low-salt soy sauce
1 tablespoon Oriental sesame oil
teaspoon Grated fresh ginger
3 tablespoons Unseasoned rice vinegar
6 tablespoons Orange juice
teaspoon Grated fresh orange rind

Preparation

1 Combine all sauce ingredients and let sit for 30 minutes to blend flavors. 2 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.

About


NOTE: Halibut Cod, Sea Bass, Tilapia, or Bay Scallops may be substituted for Rockfish.
One of the keys to making good steamed fish it avoid over cooking it. Even though it's being cooked with water vapor, overcooked fish will be dry and even gets a "fishy" flavor. Check the fish and it's done when slightly firm and just starts to come part in flakes.