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Ingredientes
- 1 lb pollock fillets thawed if necessary
- 2 Tbsp. dry white wine
- 2 Tbsp. reduced-sodium soy sauce
- 1 tsp oil
- 1 tsp finely-slivered fresh ginger root
- 1 sm garlic clove chopped
- 1/2 tsp cornstarch
- 1/3 c. diagonally-sliced green onion
- 1 tsp sesame seeds toasted
- Â Â Lemon wedges
Direcciones
- Place pollock fillets in shallow heatproof dish or possibly pie dish. Combine wine, soy sauce, oil, gingerroot, garlic and cornstarch; spoon over fillets.
- Place vegetable steamer in large skillet or possibly wok; add in water to depth of 1 inch. Bring water to boil. Top pollock with green onion; place dish of fillets on rack. Cover skillet and return water to boil.
- Steam fillets allowing about 10 min cooking time per inch of thickness of fish measured at its thickest part or possibly till fish flakes easily when tested with a fork.
- Garnish with sesame seeds. Serve with lemon wedges.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 4 servings | |
| Calories 133 | |
| Calories from Fat 23 | 17% |
| Total Fat 2.59g | 3% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.03g | |
| Cholesterol 81mg | 27% |
| Sodium 549mg | 23% |
| Potassium 446mg | 13% |
| Total Carbs 2.3g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.4g | 0% |
| Protein 22.8g | 36% |
