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Asian Fish With Vegetables

USA WEEKEND columnist Jean Carper

Flavorful fish and vegetables are cooked in the microwave for maximum nutrient retention.

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 639 kcal
  • 32%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 67.8g
  • 22%
  • Protein:
  • 33.2 g
  • 66%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 950 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  1. Spread vegetables over bottom of shallow microwave-safe dish. Top with fish. In a small bowl, combine sauce ingredients; pour over all.
  2. Cover tightly with microwave plastic wrap, and microwave on high 8-10 minutes. Vegetables will be crisp-tender.
  3. 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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Reviews

MATTHEWF335
14
3/31/2005

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.

VDUBPRINCESS
6
2/24/2007

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... :)

Kath
4
2/18/2010

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.