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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 375°F. | 2. Place each fish fillet on a large piece of aluminum foil. | 3. Combine the smashed ginger, scallions, oil and salt and pepper and distribute the mixture among the four pieces of fish. | 4. Bring up the ends of each piece of foil and close up to form four loose pouches. | 5. Place the four pouches on a cookie sheet and place in the oven for about ten minutes. | 6. While the fish is cooking, make the sauce by combing the ingredients and stirring until the sugar is dissolved. | 7. Open one foil packet and make sure fish is coked through. | 8. If so, place each piece of fish on an individual serving plate on which you have pooled a tablespoon or two of the warm sauce and garnish with the julienned scallions and ginger. | 9. Drizzle the hot oil over the fish and serve, with extra sauce on the side. | ---------------------------------------------------------------------------

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
salt pepper				-	-	-	-
ginger	1/2	inch	peeled smashed	9.6	2.1324	0.2184	0.09
scallion	3		sliced smashed	96.0	22.02	5.49	0.57
soy sauce	1	cup		135.15	12.5715	20.756999999999998	1.4535
chicken stock	1 1/4	cups	unsalted	108.0	10.59	7.56	3.6
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
cilantro				-	-	-	-
scallion	2	tablespoons	julienned	96.0	22.02	5.49	0.57
ginger	2	tablespoons	peeled julienned	9.6	2.1324	0.2184	0.09
sesame oil	1	ounce	heated	250.6095	0.0	0.0	28.3495

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