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Chinese Steamed Whole Fish With Green Onion and Ginger

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.6423
Energy (kCal)407.2223
Carbohydrates (g)2.9772
Total fats (g)40.8969
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Scale and clean fish, leave head and tail on as long as it can fit into the steamer. | 2. Place cleaned fish on a heat proof dish that fits into your steamer. | 3. Rub fish inside and out with salt, garlic and a pinch of the ginger. | 4. Stuff the fish cavity with lup cheong, and sprinkle some of the sausage on top. | 5. place in steamer and steam for 8-10 minutes. | 6. In a small saucepan, heat peanut oil until it starts to sizzle. | 7. Remove fish from steamer when done. Sprinkle scallions, remaining ginger and cilantro sprigs on top of fish. | 8. Pour hot oil on top of fish and let it sizzle. Top with soy sauce. | 9. Fish with firm meat such as coho salmon, halibut fillets, mullet, pacific threadfin (moi), trout, bass or other snappers can be used. | 10. A wok can be used to make a steamer. You will need to find a round cake cooling rack or grill rack to fit the wok. Place the water in the bottom of the wok and place the dish of fish on the rack and cover the wok with a lid or aluminum foil. Do not let the water evaporate and clean and oil the wok immediately or it will start to rust. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red snapper 1 25.2167 0.0 5.61 0.1417
    salt 1/2 teaspoon - - - -
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    gingerroot 1/2 cup sliced 25.2167 0.0 5.61 0.1417
    lup chinese sausage 1 1/2 1/2 sliced 25.2167 0.0 5.61 0.1417
    peanut oil 3 tablespoons 358.02 0.0 0.0 40.5
    scallion 3 stalks julienned - - - -
    cilantro 5 sprigs 2.5556 0.4078 0.2367 0.0578
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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