STEAMED FISH AND VEGETABLES
Yield: Makes 4 servings. Ingredients - 2 tsp. fermented black beans* - 1/2 tsp. grated, peeled fresh ginger - 1/2 tsp. grated garlic - 1 Tbsp. sesame seed oil, divided - 12 oz. (3/4 lb.) fillet of white fish, scallops, or shelled and de-veined shrimp - 24 small dried Oriental mushrooms (about 1 1/2 cups) - 4 large scallions, including green tops - Salt and white pepper - 3 cups cooked brown rice Directions In a small cup, mash beans with ginger, garlic and half the oil. Rub into surface of fish and set aside 10 to 20 minutes to marinate. Soak mushrooms in warm water until softened. Drain and gently squeeze out excess water. (Soaking juice can be saved for later use in sauces or soups.) Cut away stems and discard. Cut large mushrooms so all are about the same size. Diagonally cut white part of scallions into 2-inch lengths. Finely chop green tops to make 1/2 cup. Place mushrooms and white scallions on plate used for steaming. Sprinkle with remaining half-tablespoon of oil. Steam until mushrooms are tender. Add fish to plate. Sprinkle chopped scallion over all. Steam until fish is tender. Remove from heat and serve, pouring any excess liquid over food. Season to taste with salt and pepper. Serve with cooked rice. *Fermented black beans are usually sold in small glass bottles and found in the Chinese food section of markets or in specialty stores. As an alternative, 1 teaspoon grated, fresh peeled ginger can be used. Nutritional Info Per Serving: 292 calories; 5 g. total fat; less than 1 g. saturated fat; 37 g. carbohydrate; 22 g. protein; 4 g. dietary fiber; 68 mg. sodium Diabetic Exchanges: 2-1/2 Bread/Starch, 3 Lean Meat, 1 Vegetable "a little wicked sugar never hurts" --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
