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Steamed Chinese Fish

1 1/2 lbs. Haddock or Pollock
2 tsp. finely chopped ginger root
2 Tbsp. oil
2 cloves garlic, finely chopped
1 tsp. salt
1 tsp. soy sauce
1/4 tsp. sesame oil


Slash fish crosswise 3 times on each side. Mix remaining ingredients and rub fish with mixture. Cover and refrigerate from 40 minutes to 24 hours. Place on microwave roasting rack and pour any remaining marinade over fish. Cover with waxed paper and microwave 8 to 10 minutes, rearranging fish halfway through, or until fish flakes. Let stand 2 to 3 minutes.








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