Steamed Fish with Ginger & Onions
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
red snapper, whole fish
cleaned |
|
| 2 | tablespoons |
ginger root
fresh, slivered |
|
| 6 | each |
scallions, spring or green onions
|
|
| ¼ | cup |
sherry
mirin or water |
*
|
| Sauce | |||
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
sesame oil
|
|
| 1 | tablespoon |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
red snapper, whole fish
cleaned |
|
| 3E+1 | ml |
ginger root
fresh, slivered |
|
| 6 | each |
scallions, spring or green onions
|
|
| 59 | ml |
sherry
mirin or water |
*
|
| Sauce | |||
| 3E+1 | ml |
soy sauce, tamari
|
|
| 5 | ml |
sesame oil
|
|
| 15 | ml |
vegetable oil
|
|
Directions
Rinse fish and pierce in several placed with a skewer or sharp knife.
Place in a shallow microwaveable dish (if using 2 fish, arrange about 1 inch apart with thicker sides towards outer edges of dish).
Put half the ginger and green onions inside fish.
Pour sherry over and cover with vented plastic wrap.
Combine sauce ingredients in small microwaveable dish or measure.
Set aside. Microwave fish at high for 6 to 8 minutes per lb or until fish flakes easily with a fork and is tender.
Rotate dish if necessary during cooking.
