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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pat the fish fillets dry with kitchen paper if needed, and season. Put on a heatproof plate and scatter over the shredded ginger. | 2. Pour water into a wok or deep pan to a depth of 2.5-5cm (1-2in) and insert a steaming rack. If you don't have a steaming rack, use an upturned heatproof dish to make a trivet. Put the pan on a high heat and bring the water to the boil. | 3. Put the plate of fish on the steaming rack or heatproof dish. Cover with a lid and gently steam for 10-12 minutes, until the fish is opaque and flaky. | 4. Remove the fish from the wok and divide between 4 plates. Drizzle over the light and dark soy sauces and scatter over the spring onions. | 5. Heat the oil in a small pan until smoking hot and carefully pour over each piece of fish. It will sizzle a little. Scatter over the coriander and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish fillet	4			4245.6296	315.8821	249.4761	220.6276
ginger	1 1/2	1/2		2.4	0.5331	0.0546	0.0225
soy sauce	2 1/2	1/2		21.2	1.972	3.2560000000000002	0.228
spring onion	3	tablespoons		5.76	1.3212	0.3294	0.0342
oil	1 1/2	1/2		168.192	0.0	0.0538	19.1002
coriander				-	-	-	-

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