Steamed Fish with Ginger-Wine Sauce

Steamed Fish with Ginger-Wine Sauce


Fish is traditionally the last entrée served before dessert. The Chinese word for fish, 'yu', sounds the same as the word that means 'plenty' or 'more than enough.' Leaving some of the fish at the end of the meal is a wish for the family's prosperity in the new year.

3/4 cup thinly sliced green onions

1/4 cup fresh orange juice

3 tablespoons minced peeled fresh ginger

2 tablespoons sake (rice wine) or sherry

1 1/2 tablespoons fish sauce

1 tablespoon finely chopped peeled fresh lemon grass

1/2 teaspoon dark sesame oil

1/2 teaspoon finely chopped hot red chile pepper-or sambal oleek

1/4 teaspoon salt

1/4 teaspoon white pepper

4 (6-ounce) trout fillets

1/4 cup red bell pepper, cut into 1/8-inch strips

6 cilantro sprigs


Combine first 11 ingredients in a 13 x 9-inch baking dish. Marinate fish in refrigerator 2 hours, turning occasionally.

Preheat oven to 350°.

Bake fish mixture (including marinade) at 350° for 17 minutes or until fish flakes easily when tested with a fork. Garnish with bell pepper and cilantro.


Yield: 8 servings



CALORIES 113 (37% from fat); FAT 4.6g (sat 0.8g,mono 2.2g,poly 1.1g); IRON 1.2mg; CHOLESTEROL 37mg; CALCIUM 38mg; CARBOHYDRATE 2.5g; SODIUM 369mg; PROTEIN 13.8g; FIBER 0.4g

My substitutions is red

Cooking Light, JANUARY 2002