This is hands-down my family's favorite fish recipe. The marinade is outstanding. The sesame oil is key, even though you don't use much of it. I've made it several times, and it works best with steelhoud trout. I reserve a few scallions and peppers when preparing the marinade, and mix them with the red bell peppers and cilantro, along with some minced garlic, salt, pepper and rice wine vinegar. We serve this salsa with the fish, and it is a family favorite every time. I serve it with brown rice and a cooked side (either steamed cabbage or lima beans).
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.
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- Calories: 113
- Calories from fat: 37%
- Fat: 4.6g
- Saturated fat: 0.8g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 1.1g
- Protein: 13.8g
- Carbohydrate: 2.5g
- Fiber: 0.4g
- Cholesterol: 37mg
- Iron: 1.2mg
- Sodium: 369mg
- Calcium: 38mg
- 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.
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