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1 1/3 pounds cod filets or fish or your choice
1/2 cup fresh mushrooms, sliced
4 green onions, cut in 1-inch lengths
1 cup asparagus spears, cut into 1-inch lengths
1 large carrot, thinly sliced
SAUCE:
6 tablespoons orange juice
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
3/4 teaspoon grated fresh ginger
3/4 teaspoon grated fresh orange zest
1. Combine sauce ingredients and set aside for 30 minutes.
2. Rinse fish and pat dry. Arrange on steamer tray and set over pan with 2 to 3-inches boiling water; cover and steam 1-2 minutes.
3. Top with vegetables and steam until fish is opaque through center and vegetables are crisp-tender, 3-5 minutes longer.
4. Transfer vegetables and fish to individual plates and pour sauce over each portion.
Note: Orange zest is the orange part of the peel only. The white portion is too bitter for use.
