STEAMED ROCKFISH WITH HOISIN & SPINACH

      Title: STEAMED ROCKFISH WITH HOISIN & SPINACH
  Categories: Fish
       Yield: 4 Servings
  
            Stephen Ceideburg
       2 tb Hoisin sauce
       2 ts Sesame oil
     1/4 ts Salt
       1 ts Finely grated orange peel
   1 1/3 lb Rockfish fillets
       8    Spinach leaves, stems
            -removed, washed and patted
            -dry
       4    Lemon wedges
  
   Combine the hoisin sauce, sesame oil, salt and orange peel. Spread on
   the fish fillets. Top with the spinach leaves.
   
   Place the fish on a rack set above boiling water. (A roasting pan
   fitted with a rectangular cake rack, set above the water can be used
   for this purpose. Or use a bamboo steamer.) Cover with foil and steam
   12 minutes per inch of thickness, or until the fish tests done (140
   degrees on an instant read thermometer).
   
   Serve with the lemon wedges.
   
   Note: The same type of cooking preparation can be used for steaming
   the fish simply with a little soy sauce, a sprinkling of orange or
   lemon juice, and thinly sliced green onions.
   
   By Larry Brown of the Seattle Times writing in the San Jose Mercury
   News. 6/9/93.
   
   Posted by Stephen Ceideburg
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