Micro-Steamed Hoisin Fish and Vegetables

• 1 lb salmon (as stated above, I used tilapia, 3/4-inches thick) or 1 lb grouper (as stated above, I used tilapia, 3/4-inches thick) or 1 lb other fish fillet, 1 1/2-inches thick (as stated above, I used tilapia, 3/4-inches thick)
• 1 (8 ounce) packagefresh sugar snap peas
• 1 cup sliced shiitake mushroom
• 1 tablespoon peeled minced fresh ginger
• 12 cup pre-shredded carrot (whoever invented these is a genius)
• 4 scallions, both white and light green parts, thinly sliced (about 1/2 cup)
• 3 tablespoons hoisin sauce
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon rice vinegar
• cooked rice, for serving

1. Cut the fish into 1-inch wide strips and place in a 2-qt.
2. microwave-safe dish.
3. Scatter the sugar snap peas, mushrooms, ginger, carrots and scallions evenly over the fish.
4. It's going to look really pretty so take a moment to admire it.
5. Combine the hoisin sauce, soy sauce and vinegar in a small bowl and then slowly drizzle over the fish and vegetables.
6. Cover the dish with plastic wrap, folding back one corner to allow the steam to escape.
7. Place the dish in the microwave and cook on high power until the fish is cooked through and the vegetables are crisp tender, 6 minutes.
8. Stop every 2 minutes to gently stir and reposition the fish so that the outside pieces are moved to the inside.
9. ***I didn't really believe that the fish and veggies would be cooked in 6 minutes but they WERE and they were perfect.
10. I set the MWave for 2 minutes and just gently rearranged the fish each time (3 times).
11. Serve the fish and veggies with the cooked rice.

salmon, packagefresh sugar, shiitake mushroom, fresh ginger, carrot, scallions, hoisin sauce, soy sauce, rice vinegar, rice

Taken from www.food.com/recipe/micro-steamed-hoisin-fish-and-vegetables-204363 (may not work)