Chinese Steamed Fish
Serve with steamed broccoli spears as a side dish.

Servings: 8

• 1 ½ 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.

Per Serving: 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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