Chinese-Style Fish Fillets
- Total Time
- 20 minutes
- Rating
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Ingredients
- 1pound Napa cabbage or bok choy, shredded (about 8 cups)
- ¼cup peeled and slivered fresh ginger
- 1pound skinned striped bass fillet, ½-inch thick
- ¼cup water
- 1teaspoon cornstarch
- 4scallions, trimmed, white and green parts thinly sliced
- 2tablespoons tamari soy sauce
- 4teaspoons mirin (sweetened rice wine)
- 4teaspoons rice wine vinegar
- 4cloves garlic, smashed, peeled and minced
- 1tablespoon peeled and grated ginger
- 2teaspoons dark sesame oil
- 1teaspoon chili oil
Nutritional analysis per serving (4 servings)
188 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 24 grams protein; 677 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a bowl, toss the cabbage and slivered ginger together until ginger is evenly distributed. Arrange in the center of a rectangular dish 11by 7 by 2 inches. Score smooth side of fish fillet with slashes ⅛-inch deep and about 1 inch apart. Place fish, scored side up, over cabbage and ginger.
- Step 2
Stir the water and cornstarch together until smooth. Stir in remaining ingredients and pour over fish.
- Step 3
Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 9 minutes. Prick plastic to release steam.
- Step 4
Remove from oven and uncover.
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