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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the fish in a large bowl. | 2. Add the rice wine, soy sauce, chopped ginger and sesame oil, and toss lightly to coat. | 3. Cover with clingfilm and leave to marinade in the fridge for 10 minutes. | 4. Arrange the fish on a heatproof plate, with the marinade, and place in a steamer. Steam over simmering water in a covered wok for 5-8 minutes, or until the fish flakes when the skin is pressed firmly or the dorsal fin pulls out easily. | 5. Remove the fish from the steamer and place in a heatproof platter. | 6. Heat a wok over high heat, add the oil and heat until smoking. | 7. Sprinkle the steamed fish with the spring onion, shredded ginger and pepper, and slowly pour the hot oil over the fish. | 8. This will cause the skin to crisp, and cook the garnish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grouper	3/4 - 1	kg		0.0	0.0	0.0	0.0
shaoxing wine	2	tablespoons		-	-	-	-
soy sauce	1 1/2	1/2		12.72	1.1832	1.9536	0.1368
gingerroot	1	tablespoon	chopped	-	-	-	-
sesame oil	1	teaspoon	roasted	39.78	0.0	0.0	4.5
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
spring onion	2		shredded	-	-	-	-
ginger	3	tablespoons	shredded	14.4	3.1986	0.3276	0.135
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187

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