This oriental steamed fish is a fruity steamed fish preparation. Steamed with ginger for flavor, the fish is served with a simple orange and soy sauce combo pepped with a dash of vinegar and brown sugar. Plated with a sprinkling of sesame seeds and green onions, the oriental steamed fish is easy and elegant.
White fish steaks
4 (3/4 Inch Thick)
1 Tablespoon, slivered
1⁄4 Cup (4 tbs)
White distilled vinegar
1 1⁄2 Teaspoon
Oriental sesame oil
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.