Ginger-Steamed Fish with Troy's Hana-Style Sauce
This shoyu-based sauce with fresh ginger, garlic and sesame is a classic at the Hotel Hana-Maui, Hawaii. Aloha Shoyu is the preferred brand at the hotel. (We use reduced-sodium soy sauce to keep the sodium in check.) Chef David Patterson prepares the dish with onaga, a red snapper only found in the Hawaiian waters; it's tender, sweet and mild in flavor. We found that halibut and other white fish were also delicious. Serve with steamed brown rice and Green Papaya Salad.
Source: EatingWell Magazine, January/February 2007
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Nutrition Facts
Per Serving:
270 calories; protein 28.7g 57% DV; carbohydrates 6.8g 2% DV; exchange other carbs 0.5; dietary fiber 1.1g 4% DV; sugars 0.2g; fat 14.2g 22% DV; saturated fat 1.8g 9% DV; cholesterol 69.5mg 23% DV; vitamin a iu 96.5IU 2% DV; vitamin c 3.7mg 6% DV; folate 23.6mcg 6% DV; calcium 91.4mg 9% DV; iron 1.5mg 9% DV; magnesium 61.8mg 22% DV; potassium 725.9mg 20% DV; sodium 455mg 18% DV; thiamin 0.2mg 15% DV.
Exchanges:
4 1/2 lean meat, 1 fat
