|6 medium mushrooms, sliced|
|1 green onion, chopped|
|2 fillets pollock, about 4 oz (125 g) each|
|1 tsp grated ginger root|
|1 tsp sesame oil|
|1 tsp dry sherry|
|1 tsp low sodium soy sauce|
- Spread mushrooms and green onion pieces in microwave dish large enough to hold fillets in a single layer. Cover with vented wrap (poke a toothpick through plastic wrap stretched tightly over the dish) and microwave on high power for 2 minutes. Pour off any liquid.
- Push mushrooms and green onions to edge of dish and arrange fillets in a single layer, centered in the dish.
- Combine ginger, oil, sherry and soy sauce and spread evenly over fillets. Spoon mushrooms and green onions over top.
- Cover again with vented wrap and microwave on high power for 3-4 minues.
- Let stand, still covered, for 1-2 minutes or until fish is opaque throughout.
Per serving: 3 g carbohydrate; 17 g protein; 3 g total fat; equating to 111 calories. (54 mg cholesterol; 237 mg sodium; 425 mg potassium; 1 g fibre)
Any white fish, such as sole, can be substituted for the pollock.
My parents rate this a 9 out of 10 for taste, eye appeal and texture. They find it works well for their low carb diet (my father is diabetic, but controls it through diet).
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