CHINESE-STYLE FISH FILLETS

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Chinese-Style Fish Fillets image

Provided by Barbara Kafka

Categories     dinner, easy, quick, one pot, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

1 pound Napa cabbage or bok choy, shredded (about 8 cups)
1/4 cup peeled and slivered fresh ginger
1 pound skinned striped bass fillet, 1/2-inch thick
1/4 cup water
1 teaspoon cornstarch
4 scallions, trimmed, white and green parts thinly sliced
2 tablespoons tamari soy sauce
4 teaspoons mirin (sweetened rice wine)
4 teaspoons rice wine vinegar
4 cloves garlic, smashed, peeled and minced
1 tablespoon peeled and grated ginger
2 teaspoons dark sesame oil
1 teaspoon chili oil

Steps:

  • In a bowl, toss the cabbage and slivered ginger together until ginger is evenly distributed. Arrange in the center of a rectangular dish 11by 7 by 2 inches. Score smooth side of fish fillet with slashes 1/8-inch deep and about 1 inch apart. Place fish, scored side up, over cabbage and ginger.
  • Stir the water and cornstarch together until smooth. Stir in remaining ingredients and pour over fish.
  • Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 9 minutes. Prick plastic to release steam.
  • Remove from oven and uncover.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 677 milligrams, Sugar 2 grams, TransFat 0 grams

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