Steamed Rockfish with Hoisin and Spinach Recipe

Free Recipe Steamed Rockfish with Hoisin and Spinach

Recipe Type: F Recipes

Recipe Preparation: boil

Cooking Ingredients for Steamed Rockfish with Hoisin and Spinach Recipe

Stephen Ceideburg
2 tb Hoisin sauce
2 ts Sesame oil
1/4 ts Salt
1 ts Finely grated orange peel
1-1/3 lb Rockfish fillets
8 Spinach leaves, stems
-removed, washed and patted
-dry
4 Lemon wedges

Steamed Rockfish with Hoisin and Spinach Preparation

Combine the hoisin sauce, sesame oil, salt and orange peel. Spread on the fish fillets. Top with the spinach leaves. Place the fish on a rack set above boiling water. (A roasting pan fitted with a rectangular cake rack, set above the water can be used for this purpose. Or use a bamboo steamer.) Cover with foil and steam 12 minutes per inch of thickness, or until the fish tests done (140 degrees on an instant read thermometer). Serve with the lemon wedges. Note: The same type of cooking preparation can be used for steaming the fish simply with a little soy sauce, a sprinkling of orange or lemon juice, and thinly sliced green onions. By Larry Brown of the Seattle Times writing in the San Jose Mercury News. 6/9/93. Posted by Stephen Ceideburg From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 4

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