Oriental Steamed Fish
|White fish steaks||4 (3/4 Inch Thick)|
|Root ginger||1 Tablespoon, slivered|
|Orange juice||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|White distilled vinegar||1 1⁄2 Teaspoon|
|Brown sugar||1⁄2 Teaspoon|
|Oriental sesame oil||1 Teaspoon|
|Green onions and tops||2 , minced|
Place fish, in single layer, on oiled rack of bamboo steamer; sprinkle ginger evenly over fish.
Set rack in large pot or wok of boiling water.
Cover and steam 8 to 10 minutes, or until fish flakes easily when tested with fork.
Meanwhile, combine orange juice, soy sauce, vinegar and brown sugar in small saucepan; bring to boil.
Remove from heat; stir in sesame oil.
Arrange fish on serving platter; sprinkle green onions over fish and pour sauce over all.