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
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; 14.2 g total fat; 1.8 g saturated fat; 69 mg cholesterol; 455 mg sodium. 726 mg potassium; 6.8 g carbohydrates; 1.1 g fiber; 28.7 g protein; 97 IU vitamin a iu; 4 mg vitamin c; 24 mcg folate; 91 mg calcium; 2 mg iron; 62 mg magnesium;
Exchanges:
4 1/2 lean meat, 1 fat
