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salmon packagefresh sugar shiitake mushroom fresh ginger carrot scallions hoisin sauce soy sauce rice vinegar rice
Viewed: 30 - Published at: 3 years agoIngredients
- 1 lb salmon (as stated above, I used tilapia, 3/4-inches thick) or 1 lb grouper (as stated above, I used tilapia, 3/4-inches thick) or 1 lb other fish fillet, 1 1/2-inches thick (as stated above, I used tilapia, 3/4-inches thick)
- 1 (8 ounce) packagefresh sugar snap peas
- 1 cup sliced shiitake mushroom
- 1 tablespoon peeled minced fresh ginger
- 12 cup pre-shredded carrot (whoever invented these is a genius)
- 4 scallions, both white and light green parts, thinly sliced (about 1/2 cup)
- 3 tablespoons hoisin sauce
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon rice vinegar
- cooked rice, for serving
Method
- Cut the fish into 1-inch wide strips and place in a 2-qt.
- microwave-safe dish.
- Scatter the sugar snap peas, mushrooms, ginger, carrots and scallions evenly over the fish.
- It's going to look really pretty so take a moment to admire it.
- Combine the hoisin sauce, soy sauce and vinegar in a small bowl and then slowly drizzle over the fish and vegetables.
- Cover the dish with plastic wrap, folding back one corner to allow the steam to escape.
- Place the dish in the microwave and cook on high power until the fish is cooked through and the vegetables are crisp tender, 6 minutes.
- Stop every 2 minutes to gently stir and reposition the fish so that the outside pieces are moved to the inside.
- ***I didn't really believe that the fish and veggies would be cooked in 6 minutes but they WERE and they were perfect.
- I set the MWave for 2 minutes and just gently rearranged the fish each time (3 times).
- Serve the fish and veggies with the cooked rice.
