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Chinese Steamed Fish in Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.68
Energy (kCal)160.224
Carbohydrates (g)6.8114
Total fats (g)13.9434
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse and drain fish. Score the skin at 1/2 inch intervals on both sides. | 2. Place the fish on a large plate, and sprinkle with salt inside and out. | 3. Place the fish in a steamer basket and place in a wok, or use a regular Western steamer pot. | 4. Sprinkle the fish evenly with the ginger slices, then cover with a lid. | 5. Steam the fish on medium heat for about 10 minutes. | 6. Meanwhile, mix soy sauce and vinegar. | 7. When the fish is flaky and cooked, place it on a serving plate. | 8. Pour sauce over fish. | 9. Toss out any water from the wok, and add oil and green onions. | 10. Saute quickly over a hot flame until onions are a bit tender, then pour sizzling oil and onions over fish. | 11. Garnish with chopped coriander (cilantro) and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white fish fillet 1 can sized gutted - - - -
    salt 1/2 teaspoon - - - -
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    rice wine vinegar 1/2 teaspoon - - - -
    sesame oil 1 tablespoon 120.22399999999999 0.0 0.0 13.6
    ginger 4 slices julienned 7.04 1.5638 0.1602 0.066
    spring onion 2 julienned 16.0 3.67 0.915 0.095
    cilantro chopped - - - -

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



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