Steamed Orange Roughy With Mushroom Sauce Recipe

Name: Steamed Orange Roughy With Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds orange-roughy fillets, cut to make 4 pieces; 3/4 teaspoon salt; 1/2 teaspoon fresh-ground black pepper; 2 tablespoons plus 1 teaspoon cooking oil; 1 pound mushrooms, cut into thin slices; 2 teaspoons chopped fresh ginger; 2 scallions including green tops, cut into 1/2-inch pieces; 3 cloves garlic, minced; 2 tablespoons soy sauce; 1 3/4 teaspoons dry mustard; 1/4 cup dry white wine or sherry; 1/2 cup canned low-sodium chicken broth or homemade stock

Servings: persons

2 pounds orange-roughy fillets, cut to make 4 pieces
3/4 teaspoon salt
1/2 teaspoon fresh-ground black pepper
2 tablespoons plus 1 teaspoon cooking oil
1 pound mushrooms, cut into thin slices
2 teaspoons chopped fresh ginger
2 scallions including green tops, cut into 1/2-inch pieces
3 cloves garlic, minced
2 tablespoons soy sauce
1 3/4 teaspoons dry mustard
1/4 cup dry white wine or sherry
1/2 cup canned low-sodium chicken broth or homemade stock

1
In a large pot, bring about 1 inch of water to a boil. Sprinkle the fish with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Fold each fillet in half and put the fillets in a steamer basket over the boiling water. Reduce the heat to moderately high, cover, and steam until just done, about 10 minutes for folded 1/2-inch-thick fillets. Transfer the fillets to plates.
2
Meanwhile, in a large frying pan, heat the 2 tablespoons oil over high heat. Add the mushrooms and the remaining 1/4 teaspoon each of salt and pepper. Cook until browned, about 5 minutes. Top the fish with the mushrooms.
3
Reduce the heat to moderately low. Heat the remaining teaspoon of oil in the pan; add the ginger, scallions, and garlic. Cook, stirring, for 1 minute. Stir in the soy sauce, dry mustard, wine, and broth. Simmer, stirring occasionally, until slightly thickened, about 2 minutes. Spoon the sauce over the mushrooms and fish.
4
Fish Alternatives: Steam fillets of sole, whitefish, or turbot to pair with the mushroom sauce. If the fillets are thin, either fold them in half or roll them up before steaming.
5
Wine Recommendation: An acidic, medium-bodied white wine is the best choice to pair with the spicy, salty Asian flavors in this dish. Try a wine made from a Loire Valley chenin blanc, such as Vouvray

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds orange-roughy fillets, cut to make 4 pieces, 3/4 teaspoon salt, 1/2 teaspoon fresh-ground black pepper, 2 tablespoons plus 1 teaspoon cooking oil, and more.

Yes, Steamed Orange Roughy With Mushroom Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steamed Orange Roughy With Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions