Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  soy sauce
  1           teaspoon  hoisin sauce
  1           teaspoon  brown bean sauce
     1/4      teaspoon  asian sesame oil
  1           teaspoon  finely minced garlic
  1           teaspoon  very finely minced ginger root
  2                     orange roughy fillets -- 5 to 6 ozs each and
                        -- 3/4 inches thick
  2                     dried shitake mushrooms -- soaked in warm
                        -- water to cover
                        for 20 minutes -- drained, stemmed
                        -- and slivered
  4              large  spri  cilantro

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.

Nutritional Information:

180 Calories (kcal); 2g Total Fat; (9% calories from fat); 34g Protein; 4g Carbohydrate; 46mg Cholesterol; 1258mg Sodium