Oriental Steamed Fish

4 white fish steaks, about 3/4 thick
1 tablespoon slivered fresh ginger root
1/4 cup orange juice
2 tablespoon soy sauce
1 1/2 teaspoon distilled white vinegar
1/2 teaspoon brown sugar
1 teaspoon sesame oil
2 green onions and tops, minced


Place fish, in single layer, on oiled rack of bamboo steamer; sprinkle
ginger evenly over fish. Set rack in large pot or wok of boiling
water (do not allow water level to reach fish). Cover and steam 8 to
10 minutes, or until fish flakes easily when tested with fork.
Meanwhile, combine orange juice, soy sauce, vinegar and brown sugar
in small saucepan; bring to boil. Remove from heat; stir in sesame
oil. Arrange fish on serving platter; sprinkle green onions over
fish and pour sauce over all.
Serves: 4