Chinese-Style Steamed Tilapia
5 tablespoons low-sodium soy sauce, divided
2 tablespoons sake or dry sherry
1 tablespoon finely grated fresh ginger
3 teaspoons toasted sesame oil, divided
1 teaspoon cornstarch
1 1/4 pounds tilapia fillets, cut into 4 portions
2 tablespoons vegetable oil
1/4 pound fresh shiitake mushrooms, stems removed, caps thinly sliced
3 scallions (white and light green parts), thinly sliced (about 1/3 cup)
1/2 large jalapeño or 1 serrano chile, very thinly sliced crosswise
In a small bowl, whisk together 3 tablespoons of the soy sauce, the sake or sherry, ginger, 2 teaspoons of the sesame oil and the cornstarch. Transfer the mixture to a zip-close plastic bag, add the tilapia, then shake to coat the fish with the marinade. Refrigerate for 20 to 30 minutes.
Fill a medium saucepan with about 1 inch of water. Fit the pan with a steamer basket, then line the basket with foil. Coat the foil with cooking spray. Bring the water to a boil.
Remove the fillets from the bag, then arrange them on the foil, folding if necessary to make them fit. Pour the marinade over the fish. Cover and steam the fish for 3 to 6 minutes, or until just cooked through.
Meanwhile, in a medium skillet over high, heat the vegetable oil until hot. Reduce the heat to medium, add the mushrooms and cook, stirring occasionally, until just tender, 3 to 5 minutes. Add the scallions and chile and cook for another minute. Stir in the remaining 2 tablespoons of soy sauce and 1 teaspoon of sesame oil. Transfer the fillets to plates and spoon the mushroom mixture over them. Serve immediately. Makes 4 servings.
Per serving: 330 calories, 170 calories from fat (52 percent of total calories), 20 g fat (3 g saturated, 0 g trans fats), 70 mg cholesterol, 9 g carbohydrate, 1 g fiber, 2 g sugar, 30 g protein, 830 mg sodium.