Ginger, soy sauce and scallions flavor this Chinese Steamed Fish meal. The food takes only minutes to cook, but the chopping and cutting to prepare ingredients can be time-consuming. This recipe has very little preparation time and few ingredients making it a very speedy Chinese supper.
Ginger Soy Steamed Fish and Chinese Noodles
Recipe by Linda Gassenheimer
1 1/2 tablespoons low-sodium soy sauce*
3 tablespoons dry sherry
1 cup sliced scallions
1 tablespoon chopped fresh ginger or 1 teaspoon ground ginger
2 teaspoons sesame oil
3/4 pound snapper fillet
1 small head bok choy (several leaves, about 3 cups)
1/4 pound steamed or fresh Chinese egg noodles
Salt and freshly ground black pepper
Mix the soy sauce, sherry, scallions, ginger and oil together in a bowl or self-seal plastic bag. Add the snapper and marinate 5 minutes turning the fish over once during that time. Place water in steamer bottom and bring to a boil. Line the base of steamer basket with bok choy leaves including the thick stems. Spread noodles over bok choy. Place fish on leaves and pour marinade over top. Cover with a lid and steam 5 minutes over boiling water. Sprinkle with salt and pepper to taste.
Yield 2 servings.
Per serving: 500 calories, 90 calories from fat, 10 g fat, 1.8 g saturated fat, 3 g monounsaturated fat, 110 mg cholesterol, 47 g protein, 50 g carbohydrates, 4 g dietary fiber, 4 g sugars, 580 mg sodium, 1,320 mg potassium.