Preparation:
In a small bowl, stir together soy sauce, hoisin sauce, brown bean sauce, sesame oil, garlic and ginger root. Place fillets in a shallow dish about 9 inches wide, tucking the thin ends under to make an even thickness. Pour the soy sauce mixture evenly over the top, arrange mushroom slivers on the fillets and top each fillet with a cilantro sprig. Set the dish on a steamer rack placed above boiling water, cover, and steam 6 to 7 minutes or until fish is translucent; do not overcook. Discard steamed cilantro sprigs and garnish with remaining cilantro. Spoon pan juices over steamed rice. Serve with stir-fried snow peas or broccoli and fresh fruit for dessert. |
