Chinese Steamed Fish
Serve with steamed broccoli spears as
a side dish.
pounds halibut, cut into 4 pieces
3 green onions cut into 2 to 3 inch pieces
2 fresh mushrooms, sliced
6 leaves Napa cabbage, sliced into 4 inch pieces
2 slices fresh ginger root, finely chopped
2 cloves garlic, chopped
1/4 cup low-sodium soy sauce
1/8 cup water
Crushed red pepper flakes to taste
Fresh cilantro sprigs, for garnish
Arrange 1/2 of the green onions on the bottom of the steaming bowl (it
is important to steam in a container in order to retain the steam and
juices around the fish). Place 1/2 of the mushrooms and Napa cabbage sections
on top of the onions. Place fish on top of the vegetables. Make 1"
vertical slices along the length of the fish (both sides) to allow the
flavor to really get into the fish. Sprinkle ginger, garlic, and red pepper
flakes over fish. Top with the remaining green onions, mushrooms, and
Napa cabbage. Drizzle soy sauce and water over everything.
Place steam bowl in
a steamer over 1 inch of boiling water, and cover. Steam for 15 to 20
minutes or until fish flakes easily. Garnish with cilantro, if desired.
Note: Halibut, cod,
or any firm-fleshed white fish will work for this recipe.
216 Calories; 4g Fat (17.5% calories from fat); 1g Saturated Fat; 38g
Protein; 6g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 718mg Sodium.
Exchanges: 0 Grain (Starch); 5 Lean Meat; 1 Vegetable.
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