Steamed Fish with Ginger-Wine Sauce

Fish is traditionally the last entrée served before dessert. The Chinese word for fish, 'yu', sounds the same as the word that means 'plenty' or 'more than enough.' Leaving some of the fish at the end of the meal is a wish for the family's prosperity in the new year.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 113
Caloriesfromfat 37 %
Fat 4.6 g
Satfat 0.8 g
Monofat 2.2 g
Polyfat 1.1 g
Protein 13.8 g
Carbohydrate 2.5 g
Fiber 0.4 g
Cholesterol 37 mg
Iron 1.2 mg
Sodium 369 mg
Calcium 38 mg


3/4 cup thinly sliced green onions
1/4 cup fresh orange juice
3 tablespoons minced peeled fresh ginger
2 tablespoons sake (rice wine)
1 1/2 tablespoons fish sauce
1 tablespoon finely chopped peeled fresh lemon grass
1/2 teaspoon dark sesame oil
1/2 teaspoon finely chopped hot red chile pepper
1/4 teaspoon salt
1/4 teaspoon white pepper
4 (6-ounce) trout fillets
1/4 cup red bell pepper, cut into 1/8-inch strips
6 cilantro sprigs


Combine first 11 ingredients in a 13 x 9-inch baking dish. Marinate fish in refrigerator 2 hours, turning occasionally.

Preheat oven to 350°.

Bake fish mixture (including marinade) at 350° for 17 minutes or until fish flakes easily when tested with a fork. Garnish with bell pepper and cilantro.

Ying Chang Compestine,

Cooking Light

January 2002
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