Chinese-Style Fish Fillets

Ingredients

• 1 pound Napa cabbage or bok choy, shredded (about 8 cups)
• ¼ cup peeled and slivered fresh ginger
• 1 pound skinned striped bass fillet, 1/2-inch thick
• ¼ cup water
• 1 teaspoon cornstarch
• 4 scallions, trimmed, white and green parts thinly sliced
• 2 tablespoons tamari soy sauce
• 4 teaspoons mirin (sweetened rice wine)
• 4 teaspoons rice wine vinegar
• 4 cloves garlic, smashed, peeled and minced
• 1 tablespoon peeled and grated ginger
• 2 teaspoons dark sesame oil
• 1 teaspoon chili oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    198 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 23 grams protein; 90 milligrams cholesterol; 606 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. In a bowl, toss the cabbage and slivered ginger together until ginger is evenly distributed. Arrange in the center of a rectangular dish 11by 7 by 2 inches. Score smooth side of fish fillet with slashes 1/8-inch deep and about 1 inch apart. Place fish, scored side up, over cabbage and ginger.
2. Stir the water and cornstarch together until smooth. Stir in remaining ingredients and pour over fish.
3. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 9 minutes. Prick plastic to release steam.
4. Remove from oven and uncover.