Ginger, Scallion and Soy Steamed Fish

Total Time
Prep: 15 min. Cook: 20 min.


Makes
4 servings

Ingredients
2 green onions, thinly sliced
2 tablespoons julienned fresh gingerroot
4 fresh cilantro sprigs
1/4 cup reduced-sodium soy sauce
2 tablespoons hot water
1 tablespoon mirin (sweet rice wine)
1/8 teaspoon sugar
1 whitefish fillet (1-1/2 pounds), such as sea bass, cod or branzino
3 tablespoons canola oil, divided

Directions
In a small bowl, combine green onions, ginger and cilantro. In another small bowl, stir together soy sauce, hot water, mirin and sugar until dissolved. Set both bowls aside.
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Prepare a wok for steaming or place a steamer basket in a large saucepan over 1 in. water; bring to a simmer. Place the fish on a heat-proof plate that will fit in steamer; place plate in steamer. Adjust heat to maintain a gentle simmer. Cover and steam until fish just begins to flake easily with a butter knife, 10-15 minutes.
Meanwhile, in a small saucepan, heat 2 tablespoons oil until hot. Add two-thirds of the ginger mixture; stir-fry 1 minute or until very aromatic. Add the soy sauce mixture; simmer until green onions and cilantro are wilted, about 30 seconds.
Drain any liquid from fish plate. Pour soy mixture over fish. Top with remaining ginger mixture. In a small skillet, heat remaining 1 tablespoon oil until hot. Gently pour over the ginger mixture. Serve immediately.

Nutrition Facts
5 ounces cooked fish: 350 calories, 20g fat (3g saturated fat), 105mg cholesterol, 665mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 35g protein.