Steamed Orange Roughy Fillets
(A classic Chinese recipe)
1 tablespoon soy sauce
1 teaspoon hoisin sauce
1 teaspoon brown bean sauce
1/4 teaspoon Aisian sesame oil
1 teaspoon finely minced garlic
1 teaspoon very finely minced ginger root
2 Orange Roughy fillets, 5 to 6 ozs each and 3/4 inches thick
2 dried shiitake mushrooms, soaked in warm water to cover
for 20 minutes, drained, stemmed and slivered
4 large sprigs cilantro
In a small bowl, stir together soy sauce, hoisin sauce, brown bean
sauce, sesame oil, garlic and ginger root.
Place fillets in a shallow dish about 9 inches wide, tucking the
thin ends under to make an even thickness. Pour the soy sauce
mixture evenly over the top, arrange mushroom slivers on the fillets
and top each fillet with a cilantro sprig.
Set the dish on a steamer rack placed above boiling water, cover, and
steam 6 to 7 minutes or until fish is translucent; do not overcook.
Discard steamed cilantro sprigs and garnish with remaining cilantro.
Spoon pan juices over steamed rice. Serve with stir-fried snow peas
or broccoli and fresh fruit for dessert.
Makes 2 servings. Per serving: 192 calories, 36 g protein,
3 g carbohydrate, 3 g fat, 958 mg sodium, 63 mg cholesterol.
Lower sodium version: use a reduced sodium soy sauce.