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Orange Steamed Black Bass

Yield 6 servings


  • 8 freshwater bass fillets (about 2 pounds)
  • 1/3 cup orange juice
  • 1 (11-ounce) can mandarin oranges, undrained
  • 2 tablespoons soy sauce
  • 2 tablespoons sherry
  • 1 tablespoon peanut oil
  • 1/2 teaspoon ground ginger
  • 1 bunch green onion tops, cut into 2-inch lengths
  • Hot cooked rice

How to Make It

  1. Rinse fish in cold water; pat dry. Cut fish crosswise into 3/4- inch-thick slices. Arrange slices in a 10-inch pie plate. Pour orange juice over fish.

  2. Drain juice from mandarin oranges into a small bowl, reserving fruit. Add soy sauce, sherry, oil, and ginger to mandarin orange juice; stir well. Pour juice mixture over fish. Arrange green onion tops over fish.

  3. Place pie plate on rack in a steamer filled with water to within 1 inch of the top of rack. Bring to a boil; cover steamer. Reduce heat; simmer 12 minutes or until fish flakes easily when tested with a fork.

  4. Remove pie plate from steamer; arrange mandarin orange sections on top of fish. Serve immediately over hot cooked rice.

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