GINGER TERIYAKI STEAMED FISH AND CHINESE NOODLES

3 tbsp. low-sodium teriyaki sauce

6 scallions, sliced (about 1 cup)

1 tbsp. chopped fresh ginger or teaspoon ground ginger

2 tbsp. sesame oil

lb. flounder or other thin white fish fillet

1 small head bok choy (about 2 cups leaves and 2 cups sliced stems)

lb. steamed or fresh Chinese noodles

Mix teriyaki sauce, scallions, ginger and oil together in a bowl or self-seal plastic bag. Add the flounder and marinate 5 minutes, turning the fish over once during that time.

Place water in steamer bottom and bring to a boil. Line the base of steamer basket with foil and poke holes in the foil. Then line the basket with bok choy leaves, including the thick sliced stems. Spread noodles over bok choy. Place fish on leaves and pour marinade over top.

Cover with a lid and steam 5 minutes over boiling water. Remove and serve.

Makes two servings.

Linda Gassenheimer

Tribune News Service