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