Asian Fish With Vegetables

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"Flavorful fish and vegetables are cooked in the microwave for maximum nutrient retention." — USA WEEKEND columnist Jean Carper

Directions

Spread vegetables over bottom of shallow microwave-safe dish. Top with fish. In a small bowl, combine sauce ingredients; pour over all.
Cover tightly with microwave plastic wrap, and microwave on high 8-10 minutes. Vegetables will be crisp-tender.
Place each filet on a plate; spoon vegetables and sauce around fish. Garnish with cilantro and a squeeze of lime juice. Serve with brown rice.

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Footnotes

Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Reviews More Reviews

Mar 31, 2005

I'm sorry, but microwaving fish doesn't work for me....it's too easy to over or undercook. The sauce is a definite winner, though.

—MATTHEWF335

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Feb 24, 2007

This is great! have made it in the microwave and in the oven. both turn out great!! soo yummy!! my husband is filipino and he loves this!! we use organic peanutbutter, figure it is the same as crushing nuts... :)

—VDUBPRINCESS

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6 Ratings

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Feb 18, 2010

We have made this recipe twice. It was delicious with cod and I added snow pea pods. The second time we made it with tilapia and added mushrooms - also good! I cooked it in the oven as we served 6. One note, when you triple the recipe (6 servings), there is NO need to triple the sauce - I can't imagine anything with 1/3 cup of fresh ginger - yikes! And nearly 4 cups of liquid - unnecessary. Use your judgement. But we enjoyed it both times.

—Kath

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Sep 28, 2007

I follwed the recipe to the letter and I gotta tell ya...we thought it was AWFUL. Sorry guys...

—A&AAmalio

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May 14, 2012

My husband and I really enjoyed this meal. I used salmon filet as that is what I had on hand and baked in the oven. I did turn the fish over and finished cooking under the broiler. I did add 1tbsp each of fish sauce and reduced sodium soy sauce. Even though my hubby is not a fan of cilantro I was able to convince him it is good and it lends a bright green color to the dish. The kids weren't as impressed but the older one ate his plate clean. I liked the crunchiness of the cabbage too.

—Mietzkitty

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Nutrition

Calories
639 kcal
32%

Carbohydrates
67.8 g
22%

Cholesterol
82 mg
27%

Fat
15.9 g
24%

Fiber
10.2 g
41%

Protein
33.2 g
66%

Sodium
950 mg
38%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Asian Fish With Vegetables

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 639
** Calories from Fat: 143

% Daily Value *
** Total Fat 15.9g 24 %
** Saturated Fat 2.3g 12 %
** Cholesterol 82mg 27 %
** Sodium 950mg 38 %
** Potassium 1346mg 38 %
** Total Carbohydrates 67.8g 22 %
** Dietary Fiber 10.2g 41 %
** Protein 33.2g 66 %
** Sugars 46.3g
** Vitamin A 86 %
** Vitamin C 235 %
** Calcium 19 %
** Iron 43 %
** Thiamin 33 %
** Niacin 138 %
** Vitamin B6 67 %
** Magnesium 52 %
** Folate 122 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.