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Dinner Tonight! | QUICK FIX

Steamed Fish but No Steamer

February 21, 2001|MAYI BRADY | TIMES STAFF WRITER

Steaming food wrapped in parchment paper or foil in the oven is a great idea. Not only do the flavors intensify in the tightly sealed package, but clean-up becomes a breeze.

If you're not crazy about fish, this dish works well with a boneless chicken breast too.

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Oven-Steamed Fish With Bok Choy

White Rice

Fresh Pineapple

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2 fish filets

Ginger

Baby bok choy

Cilantro

Straw mushrooms

Pineapple

STAPLES

Green onions

Garlic

Soy sauce

Sugar

Limes

GAMEPLAN

25 minutes before: Slice ginger, peel garlic, separate bok choy leaves.

20 minutes before: Assemble fish and vegetables. Put into oven.

15 minutes before: Make rice. Peel and slice pineapple.

Oven-Steamed Fish With Bok Choy

Active Work Time: 10 minutes * Total Preparation Time: 25 minutes

2 (1/3-pound) fish filets, such as orange roughy, sea bass or snapper

1 (1-inch) piece ginger root, thinly sliced

2 green onions, chopped

2 small heads baby bok choy, leaves separated

4 sprigs cilantro

1 (5 1/2-ounce) can straw mushrooms

4 cloves garlic

2 tablespoons soy sauce

2 teaspoons sugar

2 tablespoons lime juice

*

Heat the oven to 400 degrees.

Place each fish filet on a large sheet of parchment paper or foil that has been placed on a baking sheet. Evenly distribute the ginger, green onions, bok choy, cilantro, straw mushrooms and garlic over the fish.

Combine the soy sauce, sugar and lime juice in a small bowl and stir until the sugar dissolves, about 1 minute. Pour the sauce over the fish and vegetables then fold up the paper or foil securely to seal. Bake until the fish flakes, about 15 minutes.

2 servings. Each serving: 224 calories; 1,040 mg sodium; 24 mg cholesterol; 9 grams fat; 14 grams carbohydrates; 24 grams protein; 2.27 grams fiber.

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