Quick and Easy: Ginger Soy Steamed Fish and Chinese Noodles

Knight Ridder News Service

Chinese food takes only minutes to cook, but the chopping and cutting of ingredients can take longer. This recipe for steamed fish is an exception.

Steaming options:

• Use a one- or two-tiered steamer. This is a large pot with one or two steaming inserts.
• Use a collapsible vegetable steaming rack placed in a skillet and covered with lid.
• Use a roasting pan with rack or broiler pan. Line rack with foil. Poke holes in the foil and place in roasting pan or in a large skillet. Cover tightly with foil or lid.
• Place a rack or perforated foil pie plate in a wok or other pan and cover.
  
  
• 2 tablespoons low-salt soy sauce
• 3 tablespoons dry sherry
• 4 scallions, sliced
• 1 tablespoon chopped fresh ginger
• 1 teaspoon sesame oil
• 3/4 pound snapper or other mild fish fillet
• 1 small head bok choy
• 1/2 pound Chinese noodles

Mix soy sauce, sherry, scallions, ginger and oil in a bowl or plastic bag. Add snapper and marinate 5 minutes, turning fish once. Place water in steamer bottom and bring to a boil. Line steamer basket with bok choy. Spread noodles over bok choy. Place fish on leaves; pour on marinade. Cover and steam 5 minutes. Makes 2 servings.

Per serving: 481 calories (21 percent from fat), 11.3 g fat (1.8 g saturated), 108 mg cholesterol, 43.3 g protein, 42.3 g carbohydrates, 1.9 g fiber, 750 mg sodium.