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Little Minnie

Reged: 04/16/04
Posts: 4987
Loc: Minnesota
steamed fish with ginger sauce
      05/02/05 03:27 PM

Steamed Fish with Spicy Ginger Sauce

Mild-flavored fish works best in this easy recipe. Mirin is a sweet, low-alcohol rice wine that's found in the Asian food sections of most large supermarkets; sweet sherry is an acceptable substitute.


Sauce:
1/4 cup fresh orange juice
1 tablespoon grated peeled fresh ginger
2 tablespoons mirin (sweet rice wine)
2 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
1/2 to 1 teaspoon crushed red pepper

Fish:
4 (6-ounce) halibut or trout fillets
1/2 cup chopped green onions
1 tablespoon grated peeled fresh ginger
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup thinly sliced leek (about 1 large)
1/2 cup (1-inch) julienne-cut carrot
1/2 cup (1-inch) julienne-cut red bell pepper
4 cups water
4 cilantro sprigs (optional)

To prepare sauce, combine first 6 ingredients, stirring with a whisk.
To prepare fish, lightly score each fish fillet by making 3 (1/4-inch-deep) crosswise cuts with a sharp knife. Combine onions and 1 tablespoon ginger, tossing well. Rub about 2 tablespoons onion mixture evenly into slits of each fillet. Sprinkle fillets with salt and black pepper. Combine leek, carrot, and bell pepper; arrange half of leek mixture in a 10-inch pie plate. Pour half of sauce over leek mixture; arrange fillets in a single layer over leek mixture. Top fillets with remaining leek mixture; drizzle with remaining sauce.

Open a small metal vegetable steamer; place steamer upside down in a large, deep wok. Add water; bring to a simmer. Wearing oven mitts, carefully place pie plate on top of inverted steamer. Cover and cook 12 minutes or until fish flakes easily when tested with a fork. Wearing oven mitts, carefully remove pie plate from wok. Garnish with cilantro sprigs, if desired.

Wine note: The delicacy of the fish, the citrusy flavors, and the lightly exotic touch of ginger all demand a wine that is itself light, delicate, dry, and fruity: riesling. It's also a boon that riesling is high in acidity--always a great counterpoint to the oils in fish (that's why we squeeze lemon on fish). Of all rieslings, German wines are the most delicate and fruity. There are many great German rieslings available in wineshops; be sure to buy one labeled "Kabinett" or "Spätlese." A kabinett riesling is the lightest; spätlese is more full-bodied. Selbach-Oster, Dr. F. Weins-Prüm, and Dr. Loosen are all terrific producers. Prices start at $13. -Karen MacNeil

Yield: 4 servings (serving size: 1 fillet, about 3 tablespoons leek mixture, and about 3 tablespoons sauce)

CALORIES 279 (25% from fat); FAT 7.6g (satfat 1.1g, monofat 2.7g, polyfat 2.7g); PROTEIN 36.7g; CARBOHYDRATE 12.2g; FIBER 2g; CHOLESTEROL 54mg; IRON 2.3mg; SODIUM 537mg; CALCIUM 104mg;
Cooking Light, MAY 2005



--------------------
IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!

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