Burmese Fish with Sweet Onions
Jalapenos Add Spice to this Fish and Sweet Onion Dish
Preparation time: About 10 minutes
Microwaving time: 13 to 15 minutes
Standing time: 3 minutes
Serve this spicy Southeast Asian fish with hot cooked rice, steamed broccoli, and marinated cucumbers.
2 tablespoons salad oil
1 large onion, thinly sliced
1 tablespoon minced fresh ginger
1/4 teaspoon ground turmeric
1 fresh jalapeño, seeded and minced
1 1/2 tablespoons soy sauce
1 teaspoon sugar
1/8 teaspoon pepper
2 large or 4 small halibut or swordfish steaks (1 1/2 to 2 lbs. total), each about 1 inch thick
In a 7- by 11-inch microwave-safe baking dish, stir together oil, onion, ginger, turmeric, and 3 teaspoons of the chile (or more, for a hotter flavor). Microwave, uncovered, on HIGH (100%) for 8 to 10 minutes or until onion is very soft, stirring every 4 minutes. Stir in soy, sugar, and pepper.
Rinse fish and pat dry. Push onion mixture aside; lay fish in dish, positioning thickest parts toward outside of dish. Then spoon onion mixture in a band over fish. Cover and microwave on HIGH (100%) for 3 minutes; give each piece of fish a half-turn. Cover and microwave on HIGH (100%) for 2 minutes. Let stand, covered, for 3 minutes. Fish should be just slightly translucent or wet inside; cut in thickest part to test. Sprinkle any remaining chile over fish, if desired. Makes 4 servings.
Per serving: 261 calories, 34 g protein, 5 g carbohydrates, 11 g total fat, 52 mg cholesterol, 474 mg sodium
