Preparation time: 10 minutes. To be cooked in Wok. Cod is preferred but other fish fillets are okay.

1 lb. fish fillets (cod or scrod)
2 tbsp. cooking oil
1 med. onion, chopped
2 cloves garlic, minced
1/2 tsp. grated ginger root
1/4 c. frozen orange juice concentrate
2 tbsp. snipped parsley
1 tbsp. soy sauce
1/8 tsp. pepper
Hot cooked rice

Arrange fish in heatproof serving dish. Heat Wok over high heat; add oil. Stir-fry onion, garlic and ginger root in hot oil 5 minutes. Stir in juice concentrate, parsley, soy sauce and pepper; bring to boiling. Pour mixture over fish.

Wipe out Wok. Add water and heat to boiling (enough to reach 1/2 inch below steamer rack). Place serving dish with fish on steamer rack (do not cover all holes so steam can circulate). Cover Wok and steam about 10 minutes or until fish flakes when tested with a fork. Serve with hot cooked rice. Serves 2.