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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make 3 diagonal slashes on each side of fish. | 2. Steam fish until done (allow 10 minutes for each 1-inch-thickness, measuring at thickest part of body). | 3. Transfer to heated serving platter. | 4. Combine next 10 ingredients in small mixing bowl. | 5. Heat oil in wok or saucepan over medium-high heat. | 6. Add broth mixture and bring to a boil. | 7. Pour over fish and garnish with green onion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish	1			593.868	0.0	92.2535	21.9414
chicken broth	3	tablespoons		14.6475	0.3544	2.0884	0.4914
sauce	2	tablespoons		59.1	1.6440000000000001	3.0989999999999998	4.476
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
oyster sauce	2	tablespoons		18.36	3.9312	0.486	0.09
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
green onion	2	tablespoons	minced	3.24	0.6888	0.1164	0.0564
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
bean sauce	1	tablespoon		7.05	0.42	0.27	0.48
hoisin sauce	1	tablespoon		35.2	7.0528	0.5296	0.5424
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
green onion	1/4 - 1/2	cup	slivered	3.24	0.6888	0.1164	0.0564

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