STEAMED GINGER-SOY Tilapia with VEGETABLES

Serves 4 Other mild white flesh fish such as halibut, trout, sole, cod etc. are also good. Steam time varies depending on the thickness of the fillets For vegetables: ½ lb thin asparagus, trimmed, cut on diagonal into 11/2-inch pieces 1 carrot, peeled and cut into fine julienne stripes For Tilapia: 4 Tilapia fillet (6 oz each) 1 cup sisters' fresh lime-cilantro soy vinaigrette ½ cup peeled fresh gingerroot, cut into very fine julienne stripes 4 stalk of green scallion, cut into 2 inch long strips 1 cup sliced white onion pinch of salt & pepper to season the fillets ¼ to ½ tsp. dried hot red pepper flakes, or to taste Accompaniment: lemon or lime wedges

In a shallow dish, arrange fillets in 1 layer and seasoned the fillets with salt & pepper. Spread ginger, scallions and onions evenly on top of the fillets. Place carrots around the fish. Pour sisters' lime-cilantro soy over the fish and carrots, covered, refrigerate and marinate for 30 minutes. In a steamer or baking rack in a wide deep kettle. Add water to the kettle to reach just below the steamer rack. Place fish and the marinade in a heat prove plate, such as a glass pie plate, at least 1 inch smaller in diameter than the steamer on the rack and cover with tie lid. Bring the water to a boil, about 4 minutes. Add asparagus, close lid and steamed for another 1-2 minutes or until fish just flakes. With oven mitts, carefully remove plate from the rack. Squeeze lemon or lime, more salt & pepper to taste. Garnished with crispy noodles.